| 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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