0 people want to try | 0 have favorited
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
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Sauteed Spinach with Dried Cranberries and Toasted Pine Nuts. Be the first to review it!