Spinach and pernod

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


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

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