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 tb Olive oil
1 tb Butter or margarine
2 tb Onion; chopped
1 oz Pernod or herbsaint
2 tb Egg; hard-cooked, mince fine
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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