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.

How to Make It

Step 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

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.

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