Spinach & pernod
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Spinach leaves; wash, drain |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Butter or margarine |
| 2 | tablespoons | Onion; chopped |
| 1 | ounce | Pernod or herbsaint |
| 2 | tablespoons | Egg; hard-cooked, mince fine |
| Salt and pepper | ||
Directions
BILLS20086
In large skillet, heat the oil and butter, then add the spinach and onion. Swish around until spinach wilts. Add the Pernod and swish again for a couple of minutes. Remove from heat. Season with salt and pepper and garnish with egg. Source: Marcelle Bienvenu, Times-Picayune