Fresh Spinach With Leeks In Pernod

• 2 tablespoons olive oil
• 1 large leek
• 10 ounces fresh spinach
• 1 large tomatoes, diced
• 1/4 cup Pernod
• salt and pepper, to taste

1. Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
2. You may have to repeat the cleaning process several times to remove all the grit from the spinach.
3. Remove from water, but do not dry.
4. Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
5. This should yield between 1 1/2 to 2 cups of leek.
6. Heat oil in a wok over medium heat.
7. Add the spinach, leeks, and tomato.
8. Cover, and cook 12 minutes, stirring occasionally.
9. Leeks should be crisp-tender at this point, and spinach wilted.
10. Drain the vegetables in a colander and immediately return to the wok.
11. Stir in the pernod and salt and pepper to taste.
12. Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
13. Serve.

olive oil, leek, fresh spinach, tomatoes, pernod, salt

Taken from www.food.com/recipe/fresh-spinach-with-leeks-in-pernod-93309 (may not work)