| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Veglife2 | 4 | Servings | ||
INGREDIENTS
| 2 | T | Extra virgin olive oil |
| 1 | Leek, white part and 8 | |
| inches of green | ||
| coarsely chopped | ||
| 1 | 10 ounce bag spinach | |
| well-washed and | ||
| coarsely chopped | ||
| 1 | Tomato, diced | |
| 1/4 | c | Pernod |
| Salt and pepper to taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 179.4mg
Potassium: 273.9mg
Carbohydrates: 4.4g
Fiber: 2.6g
Sugar: 1.5g
Protein: 2.6g