Creamed Spinach with Pernod

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.

Yield: Makes 2 cups; 4 to 6 servings

Ingredients

• 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

Preparation

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.

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.

Nutritional Information

Calories:

141 (83% from fat)

Protein:

3g

Fat:

13g (sat 7.8)

Carbohydrate:

5.5g

Fiber:

2g

Sodium:

73mg

Cholesterol:

44mg