The Foods and Wines of Spain
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 Review
anonymous from ,
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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