Spinach and leeks in pernod

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.

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