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.
Variation;
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