Spinach and leeks in pernod
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra virgin olive oil |
| 1 | large | Leek; white part and 8 |
| ; inches of green, | ||
| ; coarsely chopped | ||
| 1 | 10 ounce bag spinach; well-washed and | |
| ; coarsely chopped | ||
| 1 | large | Tomato; diced |
| ¼ | cup | Pernod |
| Salt and pepper to taste | ||
Directions
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.