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Creamed Spinach with Pernod





Yields
Makes 2 cups; 4 to 6 servings

Notes: Buy trimmed, cleaned spinach. If you don't have anise-flavor liqueur, add 1/2 teaspoon anise seed to the boiling cream mixture instead.

 1 pound (4 to 4 1/2 qt.) spinach leaves, rinsed and drained
 1 cup whipping cream
  About 3/4 teaspoon fresh-grated or ground nutmeg
  About 2 tablespoons Pernod or other dry anise-flavor liqueur
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan over high heat, stir spinach until wilted, about 5 minutes. Drain, saving liquid. Purée about half the spinach in a food processor or blender.

Step 2
2

Return reserved spinach liquid to pan and add cream, 1/2 teaspoon nutmeg, and 1 tablespoon Pernod. Boil over high heat until mixture is reduced to about 1/2 cup, about 10 minutes. Stir in puréed and whole spinach and additional nutmeg and Pernod to taste; stir until bubbling. Season to taste with salt and pepper.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 141Calories from Fat 83
% Daily Value *
Total Fat 13g20%

Saturated Fat 7.8g39%
Cholesterol 44mg15%
Sodium 73mg4%
Total Carbohydrate 5.5g2%

Dietary Fiber 2g8%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.