| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 6 | – 8 | |
INGREDIENTS
| 1/2 | c | Dried cranberries |
| 3/4 | c | Warm water |
| 1 | T | Pastis, Pernod |
| 1/4 | c | Olive oil |
| 3 | lb | Fresh spinach |
| 1 | 1/2 teaspoons of orange | |
| flower water up to 1 | ||
| 1/3 | c | Pine nuts, lightly toasted |
| Salt and pepper |
INSTRUCTIONS
Source: Pedaling through Provence by Sarah Leah Chase At least 30 minutes before you plan to cook the spinach, place the cranberries in a small bowl and cover with the warm water and pastis. Let soak for at least 30 minutes or longer. Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing it constantly until wilted, 4 to 5 minutes. Sprinkle the greens with the orange flower water and then mix in the drained cranberries and pine nuts. Season all with salt and pepper. Posted to JEWISH-FOOD digest V97 #002 From: Heather Chalmers <HCHALMER@flemingc.on.ca> Date: Fri, 3 Jan 1997 09:56:53 -0500 (EST)
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 146
Total Fat: 16.9g
Cholesterol: 0mg
Sodium: 733.5mg
Potassium: 781.7mg
Carbohydrates: 53.9g
Fiber: 11.9g
Sugar: 2.6g
Protein: 10.2g