Instructions: Wash spinach, remove stems and set aside. Heat the butter in a wide pot (see note), then add the garlic and onion. Saute over medium heat until they are translucent, about 1 minute. Add the spinach leaves, along with any water still clinging to them. If the leaves are very dry, add a few spoonfuls of water to the pan. Cover tightly and steam until the leaves are barely wilted. Drizzle the Pernod over the spinach and add the salt and pepper. Toss and serve while still very hot and firm-yet-droopy.

* If you dont have Pernod, a licorice/herb flavored liqueur, in your cabinet, dont go out and buy an entire bottle for a mere 2 teaspoons. Instead, drizzle on a bit of brandy or dry sherry.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the spinach could react with the metal, giving the food an off-taste.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.