Spinach sauce

Yield: 1 cup

Measure Ingredient
4 tablespoons Olive oil
2 \N Shallots
\N \N Finely diced
1 pounds Bag spinach
\N \N Rinsed well and dried
\N \N Stems removed
1 tablespoon Rice wine vinegar
1 pinch Nutmeg
1 tablespoon Pernod
1 \N Vitamin C pill, crushed *
\N \N Salt and pepper to taste

* The vitamin C tablet will slow down the oxidation process, keeping the sauce a nice green color longer.

Heat the oil over high heat in a large saute pan. Add the shallots and saute for 1 min, then add the spinach leaves to the pan. Cover and let the spinach "sweat" for 1 min.

Remove the pan from the heat and place the contents in a food processor along with the remaining ingredients. Process on high until well combined. Season to taste with salt and pepper.


To make a warm dip for pita bread, fold in some grated Swiss cheese.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 98

Submitted By DIANE LAZARUS On 11-24-95

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