Spinach & Pernod Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
BILLS20086
2 lbs: Spinach leaves, wash, drain
1 tbsp: Olive oil,
1 tbsp: Butter or margarine,
2 tbsp: Onion, chopped
1 ounce: Pernod or herbsaint,
2 tbsp: Egg, hard-cooked, mince fine
Salt and pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp