Recipe - Spinach And Leeks In Pernod

2 tablespoon Extra virgin olive oil
1 lg Leek; white part and 8
; inches of green,
; coarsely chopped
1 10 ounce bag spinach;
wellwashed and
; coarsely chopped
1 lg Tomato; minced
One fourth cup Pernod
Salt and pepper to taste

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 crisptender. Stir in Pernod. Cook, uncovered, for 5
minutes, stirring occasionally. Taste for seasonings.

MC_Busted by Karen C. Greenlee

By "Karen C. Greenlee" greenlee@bellsouth.net on Apr 15, 1999.

Recipe by: Veggie Life, May, 1999

Converted by MM_Buster v2.0l.