Title: Spinach & pernod
 Categories: Vegetables, Spinach, Wrv
      Yield: 2 Servings
 
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      2 lb Spinach leaves; wash, drain
      1 tb Olive oil
      1 tb Butter or margarine
      2 tb Onion; chopped
      1 oz Pernod or herbsaint
      2 tb Egg; hard-cooked, mince fine
           Salt and pepper
 
  In large skillet, heat the oil and butter, then add the spinach and
  onion. Swish around until spinach wilts. Add the Pernod and swish
  again for a couple of minutes. Remove from heat. Season with salt and
  pepper and garnish with egg. Source: Marcelle Bienvenu, Times-Picayune