"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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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