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CATEGORY CUISINE TAG YIELD
Grains Jewish 6 – 8

INGREDIENTS

1/2 c Dried cranberries
3/4 c Warm water
1 tb 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
1. 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.
2. 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)

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