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.


Makes 2 cups; 4 to 6 servings

Recipe from


Nutritional 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


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


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.