Yield: 2 Servings
Measure | 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 |
\N \N | Salt and pepper |
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