The preservation of our joy in God takes work. It is a fight. Our adversary the devil prowls around like a roaring lion, and he has an insatiable appetite to destroy one thing: the joy of faith. But the Holy Spirit has given us a sword called the Word of God for the defense of our joy. Or, to change the image, when Satan huffs and puffs and tries to blow out the flame of your joy, you have an endless supply of kindling in the Word of God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
		Eat, Your, Greens	4	servings

INGREDIENTS

1	kg	Fresh spinach or 450g frozen leaf spinach
2	tb	Oil
1		Onion; chopped
25	g	Butter
2		Cloves garlic; peeled, halved and
		; crushed with a
		; knife
350	g	Mushrooms; chopped
1 1/2	tb	Pomegranate sauce or 1tbsp lemon juice
		; and 1tbsp black treacle
1		Pinches ground saffron; (optional)
		Salt and freshly ground black pepper
225	g	Dried apricots or prunes
1	tb	Rosewater; (optional)

INSTRUCTIONS

If using fresh spinach, wash and cook lightly. If using frozen leaf
spinach, just let it thaw. Either way, drain thoroughly squeezing out
water.
Heat the oil in a frying pan and saut. the onion until browned. Add the
butter and when melted, add the spinach, garlic and mushrooms. Cook over a
fairly high heat, stirring constantly for about 4 minutes. Now stir in the
pomegranate sauce, or the lemon juice and treacle, the saffron, salt and
pepper. Finally, stir in the apricots or prunes and mix thoroughly.
Transfer to a heavy casserole and add the rosewater, and enough water to
cover generously. Cover with a lid and cook over the lowest possible heat
(use a diffuser mat if you have one) for about 1 1/4-1 1/2 hours, until
very thick and rich. Taste and adjust seasoning, then leave to cool. Serve
cold.
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Converted by MM_Buster v2.0l.

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