5 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I would reduce the amount of Pernod. The anise flavor is too strong. It might be better with half as much Pernod.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Paris D June 27, 2009

This was a very interesting pairing of flavors. The Pernod actually enhanced the flavor of the leek more than the spinach. It did take the gritty after-effect away that you sometimes get with cooked fresh spinach. Mixed with all of these other ingredients, the licorice flavor of the Pernod sort of becomes undecernible and takes on a sweet flavor in the spinach. I will definitely use Pernod paired with leeks again that is for sure because they are enhanced by it greatly!!! Thanks for a very unique recipe!!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef*Lee April 03, 2009

I've searched for a spinach recipe better than - or at least equal to - just lightly cooking the spinach and sprinkling with lemon juice. This is it! I did cheat. Pastis was $29.95 a bottle. I used Greek Orzo, $15.95, and cut the quantity down to just about a tablespoon to keep it subtle. I've gotten great reviews and no one can figure out what the flavoring is! Ha! ha!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Robyn R June 16, 2005

i made this in a regular frying pan, i loved the anise flavor with the spinach and leeks. i served this with your creamy pork chops and mashed potatoes, lovely dinner.

0 people found this helpful. Was it helpful to you? [Yes] [No]
chia January 08, 2005
Fresh Spinach With Leeks in Pernod