Name: Spinach and Pernod
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Vegetables, Spinach, Wrv	2	Servings

INGREDIENTS

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

INSTRUCTIONS

BILLS20086
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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