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Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- 6 ounces spinach, stems removed and rinsed
- 1 stick (4 ounces) unsalted butter
- 2 3/4 cups finely chopped yellow onions
- 1/4 cup finely chopped celery
- 1 tablespoon minced garlic
- 2 tablespoons Herbsaint or other anise-flavored liqueur, such as Pernod or Pastis
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cracker meal or cracker crumbs
- 5 drops green food coloring (optional)
Method
- Bring 1 quart of water to a boil in a medium pot.
- Add the spinach and cook until very tender and the water is green, 5 to 6 minutes.
- Drain the spinach in a colander set over a large bowl and reserve 2 3/4 cups of the cooking liquid.
- Let the spinach sit until cool enough to handle, then finely chop, and set aside.
- Melt the butter in a medium pot over moderately high heat.
- When the butter is foamy, add the onions, celery and garlic and cook, stirring, until softened, about 3 minutes.
- Add the reserved spinach water, bring to a boil and cook for 1 minute.
- Add the chopped spinach, liqueur, salt and pepper and simmer, stirring occasionally, until the mixture reduces slightly, about 10 minutes.
- Remove from the heat, add the cracker meal and food coloring, and stir well to combine.
- Cool completely before using.
