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Creamed Spinach with Pernod

Yield 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

Nutrition Information

  • calories 141
  • caloriesfromfat 83 %
  • protein 3 g
  • fat 13 g
  • satfat 7.8 g
  • carbohydrate 5.5 g
  • fiber 2 g
  • sodium 73 mg
  • cholesterol 44 mg

How to Make It

  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.