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2 pound Spinach, Washed & Torn
1 tablespoon Olive Oil
1 tablespoon Butter
2 tablespoon Onion, Chopped
1 ounce Pernod
2 tablespoon Egg, Hard Boiled & Diced
Seasoning, To Taste

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.
 
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