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Lukewarm leaf spinach with pomegranate

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Ingredients for 2 servings:

  • 100 g spinach, young leaves, prepared and weighed
  • ½ pomegranate
  • some garlic, young, cut into very fine rings
  • 1 tbsp olive oil
  • salt and pepper
  • possibly chili pepper(s), dried, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

2. Component spinach course in the Veggie Spring Menu 2013

Roll the pomegranate, halve it, and scoop out the seeds. Collect the juice. Melt the oil in a pan. Sauté the young garlic in it. Add the spinach, pomegranate seeds, and juice, and season. Stir and let the spinach wilt for 2 minutes. Remove from heat and serve lukewarm. Note: The menu provided enough for 5 servings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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