Spicy Tomatoes and Greens over Cheese Grits

1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1 cup water
3/4 cup dry white wine
2 tablespoons capers
3/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 bag fresh baby spinach
10 kalamata olives, pitted and chopped (optional)
Cheese Grits (from recipe elsewhere on blog)


Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 5 minutes. Add spinach; cover and simmer 2 minutes or until spinach is wilted. Top with olives.


--Adapted from Cooking Light magazine