Creamed Spinach with Pernod
Eva Kolenko
Spinach is so ingrained as a companion to a holiday roast, and this 1999 recipe, from the Saddle Peak Lodge in Calabasas, California, is a good one. Our new version is more textured than the original (half the leaves were puréed; here they’re chopped). Yet it retains its panache, derived from a touch of anise flavor.
How to Make It
1
In an 8-qt. pot, bring 6 cups water to a boil with 1 tbsp. salt. Add spinach and return to a boil. Reduce heat to a simmer and cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Drain spinach, gently pressing with back of a wooden spoon to expel most of liquid.
2
To empty pot, add cream, 1 tbsp. nutmeg, 3/4 cup Pernod, and 1 tsp. salt. Bring to a boil, then boil over medium-high heat, uncovered and stirring often across bottom of pot to prevent scorching, until mixture is reduced to about 2 1/4 cups, 20 to 25 minutes. Stir in spinach and more nutmeg, Pernod, and salt and pepper to taste; heat until steaming. Spoon into a bowl and top with almonds if you like.
Ingredients
1 ½ tbsp kosher salt, divided
4 ½ lbs frozen cut-leaf or chopped spinach
4 ½ cups whipping cream
1 tbsp nutmeg, preferably freshly grated
¾ cup Pernod or other dry anise-flavored liqueur, or 1 tbsp. anise seeds
Freshly ground pepper
Toasted sliced almonds (optional)
Directions
1
In an 8-qt. pot, bring 6 cups water to a boil with 1 tbsp. salt. Add spinach and return to a boil. Reduce heat to a simmer and cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Drain spinach, gently pressing with back of a wooden spoon to expel most of liquid.
2
To empty pot, add cream, 1 tbsp. nutmeg, 3/4 cup Pernod, and 1 tsp. salt. Bring to a boil, then boil over medium-high heat, uncovered and stirring often across bottom of pot to prevent scorching, until mixture is reduced to about 2 1/4 cups, 20 to 25 minutes. Stir in spinach and more nutmeg, Pernod, and salt and pepper to taste; heat until steaming. Spoon into a bowl and top with almonds if you like.
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