Spinach And Pernod
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Spinach, Vegetables, Wrv | 2 | Servings | |
INGREDIENTS
| 2 | lb | Spinach leaves, wash drain |
| 1 | T | Olive oil |
| 1 | T | Butter or margarine |
| 2 | T | Onion, chopped |
| 1 | oz | Pernod or herbsaint |
| 2 | T | Egg, hard-cooked mince fine |
| Salt and pepper |
INSTRUCTIONS
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
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 110
Total Fat: 12.4g
Cholesterol: <1mg
Sodium: 45.2mg
Potassium: 16.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g