Fresh Spinach with Leeks in Pernod: A Simple yet Elegant Side Dish
This recipe for Fresh Spinach with Leeks in Pernod is a delightful combination of fresh greens and aromatic flavors, infused with the unique aniseed notes of Pernod, a French liqueur traditionally used to temper the bitterness of spinach. The dish is light yet satisfying, offering a perfect side to accompany your favorite protein or a vegetarian main.
Pernod, a famous French spirit often associated with the classic aperitif, adds a distinctive licorice flavor to the vegetables, enhancing the natural sweetness of the leeks and the delicate bitterness of the spinach. While the inclusion of Pernod might seem unusual, it helps elevate the dish, transforming the flavors into something truly special.
This recipe is quick to prepare, with a minimal cooking time of just 17 minutes, making it ideal for a weeknight meal. The balance of ingredients, combined with the simplicity of the technique, makes it a winning choice for anyone looking for an easy but impressive vegetable side.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Leek | 1 medium, cleaned and chopped |
| Fresh spinach | 10 cups, thoroughly washed |
| Tomatoes | 1 medium, diced |
| Pernod | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 99.4 |
| Fat | 7.2g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 68.6mg |
| Carbohydrates | 7.8g |
| Fiber | 2.7g |
| Sugars | 2.4g |
| Protein | 3g |
Instructions
| Step | Instruction |
|---|---|
| 1 | Start by thoroughly cleaning the spinach. Fill a large sink with cold water, submerge the spinach, and gently agitate to release any grit or dirt. You may need to repeat this process a few times to ensure all grit is removed. After washing, set the spinach aside without drying it. |
| 2 | Next, clean the leek. Slice off the dark green tops and discard them, leaving only the white and tender light green parts. Chop the leek into small pieces, about 1/4-inch wide. You should have roughly 1 1/2 to 2 cups of chopped leek. |
| 3 | In a wok or large skillet, heat the olive oil over medium heat. Add the chopped leek and sauté for about 2 minutes, allowing the leek to soften slightly but not brown. |
| 4 | Add the fresh spinach to the wok, followed by the diced tomatoes. Stir to combine all the ingredients. Cover the wok and let the vegetables cook for approximately 12 minutes. Stir occasionally to ensure even cooking. The leeks should become tender, while the spinach will wilt down significantly. |
| 5 | Once the spinach is fully wilted and the leeks are crisp-tender, drain the vegetable mixture in a colander. Immediately return the vegetables to the wok, ensuring there is minimal moisture left in the wok. |
| 6 | Stir in the Pernod, seasoning with salt and pepper to taste. Cook uncovered for an additional 5 minutes or until the liquid has nearly evaporated. The Pernod will infuse the vegetables with its unique aniseed flavor, creating a wonderfully aromatic and flavorful dish. |
| 7 | Once the liquid has mostly evaporated, remove the wok from the heat. Serve the dish immediately, garnishing with a touch of extra freshly ground black pepper if desired. |
Serving Suggestions
This dish pairs beautifully with a variety of main courses, particularly those with a mild, delicate flavor. It works wonderfully alongside roasted chicken, grilled fish, or even as a side to a hearty vegetable-based main course. The sweetness of the leeks combined with the aniseed notes of the Pernod will provide a lovely contrast to richer or more savory dishes.
You can also serve it as part of a Mediterranean-inspired meal, alongside other dishes like grilled lamb, sautéed mushrooms, or a simple quinoa salad. For a light meal, enjoy it with some crusty bread and a refreshing glass of white wine.
Tips for Success
- Washing Spinach: Spinach tends to retain dirt and grit, so it’s essential to wash it thoroughly. If you notice the water becoming particularly dirty, repeat the rinsing process to ensure all the grit is removed.
- Leek Preparation: Make sure to clean the leek well. Leeks can trap dirt between their layers, so it’s important to cut them and rinse them under running water. Always use the tender white and light green parts for this recipe.
- Pernod Substitution: If you don’t have Pernod or prefer to avoid it, you can substitute it with another anise-flavored spirit such as Ricard, or even try using a small splash of ouzo. For a non-alcoholic version, you could substitute with a splash of fennel or anise extract, though the flavor won’t be as pronounced.
- Serving Time: Serve this dish while the spinach is still warm, as it tends to wilt further as it cools. If needed, you can prepare the components in advance and quickly sauté them before serving.
Why You’ll Love This Recipe
This dish is a fantastic way to enjoy fresh spinach with a twist, offering a delightful complexity of flavors that’s both refined and easy to prepare. The Pernod works wonders in taming the sometimes sharp, bitter taste of spinach, providing a sophisticated depth to the dish. It’s the perfect side for any occasion, from casual weeknight dinners to elegant dinner parties.
The simplicity of the ingredients, paired with the unique flavor of the Pernod, makes this recipe a standout. Whether you’re looking to impress your guests or simply enjoy a flavorful vegetable dish, Fresh Spinach with Leeks in Pernod is sure to become a favorite in your culinary repertoire.
