BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

TARRAGON SPINACH

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Ingredients:

  • 1 TBS shallots, minced

    1 TBS garlic, minced

    4 bunches fresh spinach, cleaned, chopped

    2 TBS salted butter 

    2 oz. heavy cream, reduced by half TT sea salt, ground pepper, ground coriander TT Pernod

    2 TBS Panko bread crumbs2 tsp tarragon, chopped

Method:

Heat EVOO in sauté pan; add shallots and garlic; sauté until aromatic and slightly translucent. Add spinach and cook until it’s tender.  Add butter and cream and season with spices. Add Pernod and cook for 10 more seconds; adjust consistency with breadcrumbs and finish with tarragon; reserve warm.




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