Greens with Raisins and Pine Nuts (Acelgas con pasas y pinones)

Page 87

Cuisine: Spanish/Portugese | Course Type: Sides

(1 review)

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Recipe Reviews

I use frozen vegetables, and it's absolutely fine. Love the contrast with the raisins and pine nuts. I have successfully served this with Marcella Hazan's Pork braised in milk, to produce a themed Argentinian meal.

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