| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Veglife2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 1 |
lg |
Leek; white part and 8 |
|
|
; inches of green, |
|
|
; coarsely chopped |
| 1 |
|
10 ounce bag spinach; well-washed and |
|
|
; coarsely chopped |
| 1 |
lg |
Tomato; diced |
| 1/4 |
c |
Pernod |
|
|
Salt and pepper to taste |
INSTRUCTIONS
1. Heat oil in a medium pot over medium heat. Add leek, spinach, tomato,
salt, and pepper. Cover and cook about 12 minutes, stirring occasionally,
until leeks are crisp-tender. Stir in Pernod. Cook, uncovered, for 5
minutes, stirring occasionally. Taste for seasonings.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.
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