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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 4 servings The following items or measurements are not included below: Pernod |
||
| Calories 99 | ||
| Calories from Fat 64 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 68mg | 2% | |
| Potassium 583mg | 16% | |
| Total Carbohydrate 7.8g | 2% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 2.4g | ||
| Protein 3.0g | 5% | |
Ingredients
- 2 tablespoons olive oil
- 1 large leek
- 10 ounces fresh spinach
- 1 large tomato, diced
- 1/4 cup Pernod
- salt and pepper, to taste
Directions
1
Clean your spinach really well in a sink full of water, and remove any tough veins and stems.2
You may have to repeat the cleaning process several times to remove all the grit from the spinach.3
Remove from water, but do not dry.4
Clean the leek well in water, then chop all of the white part and any of the green part that is tender.5
This should yield between 1 1/2 to 2 cups of leek.6
Heat oil in a wok over medium heat.7
Add the spinach, leeks, and tomato.8
Cover, and cook 12 minutes, stirring occasionally.9
Leeks should be crisp-tender at this point, and spinach wilted.10
Drain the vegetables in a colander and immediately return to the wok.11
Stir in the pernod and salt and pepper to taste.12
Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.13
Serve.
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Featured Reviews for This Recipe
From: Melanie D
On Jun 27, 2009
I would reduce the amount of Pernod. The anise flavor is too strong. It might be better with half as much Pernod.
From: Chef*Lee
On Apr 3, 2009
This was a very interesting pairing of flavors. The Pernod actually enhanced the flavor of the leek more than the spinach. It did take the gritty after-effect away that you sometimes get with cooked fresh spinach. Mixed with all of these other ingredients, the licorice flavor of the Pernod sort of becomes undecernible and takes on a sweet flavor in the spinach. I will definitely use Pernod paired with leeks again that is for sure because they are enhanced by it greatly!!! Thanks for a very unique recipe!!!!
From: Robyn R
On Jun 16, 2005
I've searched for a spinach recipe better than - or at least equal to - just lightly cooking the spinach and sprinkling with lemon juice. This is it! I did cheat. Pastis was $29.95 a bottle. I used Greek Orzo, $15.95, and cut the quantity down to just about a tablespoon to keep it subtle. I've gotten great reviews and no one can figure out what the flavoring is! Ha! ha!
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