I made this creamed spinach for Thanksgiving this year and was sadly disappointed. The Pernod was extremely overpowering. It's possible that reducing the amount would improve the recipe, but considering it calls for just two tsp I'm not really confident. I'll return to my "old" creamed spinach recipe next year.
Creamed Spinach
SERVES 4
Fresh nutmeg and a splash of Pernod make this creamed spinach a little bit better than the rest—and a longtime favorite at Boston's 121-year-old Locke-Ober Restaurant.
2 lbs. fresh spinach
1 tbsp. butter
1 shallot, peeled and minced
2 tsp. Pernod
2 tsp. flour
2/3 cup half-and-half
Freshly ground nutmeg
Salt and freshly ground black pepper
1. Trim spinach (to yield 1 lb.), wash in several changes of water, then cook in a large pot of boiling salted water over medium-high heat for 10 minutes. Drain in a colander and cool under cold running water. Squeeze out excess water and roughly chop.
2. Melt butter in a skillet over medium-low heat. Add shallots and cook until soft, about 10 minutes.
3. Add Pernod, then, using a fork or a small whisk, stir in flour and cook 1–2 minutes to eliminate raw flour taste. Stir in half-and-half, and when heated through, add spinach and a pinch of nutmeg. Season to taste with salt and pepper. Cook, stirring occasionally, until thick, about 3 minutes.
Ratings & Reviews (1)
Creamed Spinach
Reviewed by SmiJTP on
.
I made this creamed spinach for Thanksgiving this year and was sadly disappointed. The Pernod was extremely overpowering. It's possible that reducing the amount would improve the recipe, but considering it calls for just two tsp I'm not really confident. I'll return to my "old" creamed spinach recipe next year.
Rating: 1
