FRESH SPINACH WITH LEEKS IN PERNOD
Pernod is the brand name of the licorice- flavored French liqueur pastis. You will find it under either of these names, as well as Ricard. It has been used as an ingredient in aperitiefs and in cooking for over 200 years! This is a fantastically easy as well as attractive dish we really enjoy - the Pernod tempers the bitterness you sometimes have with fresh spinach. I've put in a minimal prepartion time as this will really depend on how gritty your spinach and leek are. If you've never drunk Pernod before, consider giving it a try-- I'm also posting the recipe for the drink Pernod Classique (Pastis), which is a really refreshing summer drink. Millions of Frenchman can't all be wrong . . .
Provided by FlemishMinx
Categories Spinach
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
MUSSELS WITH PERNOD AND CREAM
Categories Milk/Cream Shellfish Appetizer Steam Quick & Easy Mussel Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
FRESH SPINACH AND LEEKS WITH QUINOA/RICE
This is a side dish to serve with a main dish. Rice is usually used but Quinoa is a grain high in protein that can boost the nutritional value of the dish. Found on Californiagreekgirl.com
Provided by Ck2plz
Categories Greek
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place a large dutch oven on med-high, add olive-oil.
- Add leeks and onions and saute for 10 minutes or until soft.
- Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down.
- Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring.
- Remove from heat, and let sit for 5-10 minutes until thickened.
- Squeeze half the lemon on the spinach and serve.
- Pass remaining lemon around table for garnish.
Nutrition Facts : Calories 410, Fat 12.2, SaturatedFat 1.6, Sodium 1448, Carbohydrate 62.4, Fiber 13.5, Sugar 4.1, Protein 19.7
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