"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
In large nonstick skillet, heat live oil over medium-high heat. Add garlic, salt, and pepper; cook, stirring occasionally, 1 minute. Add spinach; cook, tossing gently with tongs, until just wilted, 1-2 minutes. Remove from heat; stir in tomatoes. Transfer to serving bowl; sprinkle with capers and lemon zest. Makes 4 servings.
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