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
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 6 - 8|
|Calories from Fat: 29 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 203.2mg||7 %|
|Potassium 1252.2mg||33 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 7.4g|
|Protein 6.4g||9 %|
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Calories per serving: 88
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