| 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)
A Message from our Provider:
“Jesus: Peacemaker”