Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Extra virgin olive oil |
| 1 large | Leek; white part and 8 |
| \N \N | ; inches of green, |
| \N \N | ; coarsely chopped |
| 1 \N | 10 ounce bag spinach; well-washed and |
| \N \N | ; coarsely chopped |
| 1 large | Tomato; diced |
| ¼ cup | Pernod |
| \N \N | Salt and pepper to taste |
1. Heat oil in a medium pot over medium heat. Add leek, spinach, tomato, salt, and pepper. Cover and cook about 12 minutes, stirring occasionally, until leeks are crisp-tender. Stir in Pernod. Cook, uncovered, for 5 minutes, stirring occasionally. Taste for seasonings.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@...> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.