Best 3 Fresh Spinach With Leeks In Pernod Recipes

Welcome to the delectable world of flavors, where fresh spinach and leeks harmonize in a culinary symphony, enhanced by the subtle anise notes of Pernod. This article will guide you through the journey of creating a dish that blends the vibrant colors of nature with the rich taste of Pernod, resulting in an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH SPINACH WITH LEEKS IN PERNOD

Fresh Spinach With Leeks in Pernod image

Pernod is the brand name of the licorice- flavored French liqueur pastis. You will find it under either of these names, as well as Ricard. It has been used as an ingredient in aperitiefs and in cooking for over 200 years! This is a fantastically easy as well as attractive dish we really enjoy - the Pernod tempers the bitterness you sometimes have with fresh spinach. I've put in a minimal prepartion time as this will really depend on how gritty your spinach and leek are. If you've never drunk Pernod before, consider giving it a try-- I'm also posting the recipe for the drink Pernod Classique (Pastis), which is a really refreshing summer drink. Millions of Frenchman can't all be wrong . . .

Provided by FlemishMinx

Categories Spinach

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 large leek
10 ounces fresh spinach
1 large tomatoes, diced
1/4 cup Pernod
salt and pepper, to taste

Steps:

Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
You may have to repeat the cleaning process several times to remove all the grit from the spinach.
Remove from water, but do not dry.
Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
This should yield between 1 1/2 to 2 cups of leek.
Heat oil in a wok over medium heat.
Add the spinach, leeks, and tomato.
Cover, and cook 12 minutes, stirring occasionally.
Leeks should be crisp-tender at this point, and spinach wilted.
Drain the vegetables in a colander and immediately return to the wok.
Stir in the pernod and salt and pepper to taste.
Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
Serve.

MUSSELS WITH PERNOD AND CREAM

Mussels with Pernod and Cream image

Categories Milk/Cream Shellfish Appetizer Steam Quick & Easy Mussel Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 2; can be doubled

Number Of Ingredients 7

Ingredients

1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
1/4 cup diced red bell pepper
2 pounds mussels, scrubbed, debearded
1/2 cup whipping cream
3 tablespoons Pernod or other anise liqueur
3 tablespoons chopped fresh parsley

Steps:

Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.

FRESH SPINACH AND LEEKS WITH QUINOA/RICE

Fresh Spinach and Leeks With Quinoa/Rice image

This is a side dish to serve with a main dish. Rice is usually used but Quinoa is a grain high in protein that can boost the nutritional value of the dish. Found on Californiagreekgirl.com

Provided by Ck2plz

Categories Greek

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 bunches spinach, washed and stems trimmed
2 leeks, washed and chopped
1/2 onion, coarsely chopped
1 1/2 cups quinoa or 1 1/2 cups rice
3/4 of a can tomato sauce (8 oz can)
1 lemon
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil

Steps:

Place a large dutch oven on med-high, add olive-oil.
Add leeks and onions and saute for 10 minutes or until soft.
Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down.
Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring.
Remove from heat, and let sit for 5-10 minutes until thickened.
Squeeze half the lemon on the spinach and serve.
Pass remaining lemon around table for garnish.

Nutrition Facts : Calories 410, Fat 12.2, SaturatedFat 1.6, Sodium 1448, Carbohydrate 62.4, Fiber 13.5, Sugar 4.1, Protein 19.7

Tips:

Choose fresh, tender spinach: Look for spinach leaves that are deep green and free from blemishes. Avoid wilted or yellowing leaves.
Wash the spinach thoroughly: Rinse the spinach leaves in cold water several times to remove any dirt or debris.
Remove the tough stems: Hold each spinach leaf by the stem and gently pull it away from the leaf. Discard the stems.
Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh leeks, Pernod, and butter for the best results.
Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Otherwise, it will become limp and lose its nutrients.
Serve immediately: Fresh spinach with leeks in Pernod is best served immediately after it is cooked.

Conclusion:

Fresh spinach with leeks in Pernod is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be prepared in just a few minutes. The spinach is tender and flavorful, while the leeks add a subtle sweetness and crunch. The Pernod adds a hint of anise flavor that complements the spinach and leeks perfectly. This dish is a great way to get your daily dose of vegetables and is sure to please everyone at your table.