Fresh Spinach With Leeks in Pernod
- Reviews 5
Ready In: 22 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1 large leek
- 10 ounces fresh spinach
- 1 large tomatoes, diced
- 1⁄4 cup Pernod
- salt and pepper, to taste
Directions
- Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
- You may have to repeat the cleaning process several times to remove all the grit from the spinach.
- Remove from water, but do not dry.
- Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
- This should yield between 1 1/2 to 2 cups of leek.
- Heat oil in a wok over medium heat.
- Add the spinach, leeks, and tomato.
- Cover, and cook 12 minutes, stirring occasionally.
- Leeks should be crisp-tender at this point, and spinach wilted.
- Drain the vegetables in a colander and immediately return to the wok.
- Stir in the pernod and salt and pepper to taste.
- Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
- Serve.
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