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Spinach & pernod

Yield: 2 Servings
MMM

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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Asian Recipes » Indian Recipes » Mexican Recipes
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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More