Sauteed spinach with dried cranberries and toasted pine nuts
6 - 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried cranberries |
| ¾ | cup | Warm water |
| 1 | tablespoon | Pastis (Pernod) |
| ¼ | cup | Olive oil |
| 3 | pounds | Fresh spinach |
| 1 | 1/2 teaspoons of orange flower water (up to 1) | |
| ⅓ | cup | Pine nuts, lightly toasted |
| Salt and pepper | ||
Directions
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@...> Date: Fri, 3 Jan 1997 09:56:53 -0500 (EST)
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