Spinach and pernod
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Recipe by: ermigaut
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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2 lb Spinach leaves; wash, drain 1 oz Pernod or herbsaint
1 tb Olive oil 2 tb Egg; hard-cooked, mince fine
1 tb Butter or margarine Salt and pepper
2 tb Onion; chopped
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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