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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"
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