Steam the spinach in water for a minute; drain. heat the walnut and olive oils in a frying pan. Add the garlic and scallions, sauteeing briefly. Add the spinach and half the cilantro; saute 1-2 minutes. Grind the spinach mixture with the remaining cilantro and walnuts until chunky, not pureed. May use a food processor or hand meat grinder. Add the lemon juice, salt and pepper. Adjust the seasonings, adding more walnut or olive oil as desired. Sprinkle with pomegranate seeds and serve. REG4 shared by Sheryl Donner, Iowa City,IA, USA Recipe by: Jewish Cooking in America, Joan Nathan Posted to JEWISH-FOOD digest by email@example.com (Sheryl Donner) on Aug 31, 1998,
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 4|
|Calories from Fat: 260 (75%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 18.7g|
|Cholesterol 0mg||0 %|
|Sodium 217.2mg||7 %|
|Potassium 1853.1mg||49 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 7.8g|
|Protein 13g||19 %|
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Calories per serving: 346
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