Creamed Spinach

By junerodgers

Ingredients

• 2.5 lbs spinach, rinsed, drained, patted dry
• 1 med onion, finely chopped
• Olive oil
• 1 T Pernod
• 1/2 cup heavy cream
• Salt and pepper to taste

Preparation

Step 1

Saute the spinach and onion in olive oil in a saute pan just until tender-crisp. Add the Pernod. Cook until tender. Drain in a colander.

Bring the cream to a simmer in a large saucepan. Simmer until reduced by 2/3. Add the spinach gradually. Cook until heated through, stirring frequently. Season with salt and pepper.