Sauteed Spinach with Dried Cranberries and Toasted Pine Nuts

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1/4 c olive oil
3 lb Fresh spinach
Salt and pepper
1 tb Pastis (Pernod)
1/3 c Pine nuts, lightly toasted
3/4 c Warm water
1/2 c Dried cranberries
1 1/2 teaspoons of orange

Original recipe makes 6 - 8



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 Date: Fri, 3 Jan 1997 09:56:53 -0500 (EST)

Calories Per Serving: 88 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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