Okay, so I crashed and burned with my “Sozzled Radishes” recipe a few days ago. I don’t give up easily and the word “sozzled” is just way to fun to say (and write for that matter) to just let it slip away. I had to sozzle something! So, this Thanksgiving I sozzled some greens, added some cream and YES, we had a winner! Here’s a recipe from me to you for the holidays and beyond. Grab your bottle of Pernod (a French liqueur flavored with anise and tastes like black licorice) and have some fun in your kitchen!
Sozzled Greens in Cream
(Vegan & Gluten Free)
2 T EVOO
1 C Onion, chopped
3 Garlic cloves, chopped
1 C Pernod
1/2 C Vegetable Stock (Only use if necessary to wilt greens if Pernod is not enough)
11 oz Spinach (or other dark leafy greens like collard greens)
3/4 C Milk, plant based-soy or almond
Salt to taste (Celtic Sea Salt is best)
Pepper, freshly ground to taste
Using a food processor, pulse onion and garlic until finely chopped (do not overly chop).
Heat EVOO in a saute pan.
Add chopped onion and garlic to saute pan.
Saute until onions and garlic are translucent.
Add Pernod and immediately add spinach.
Let spinach wilt in the steam of the Pernod.
If more liquid is necessary, add vegetable stock a tablespoon at a time until spinach is completely wilted.
Cook until greens are reduced in volume and soft.
When spinach is cooked add milk.
Let cook for 2-3 more minutes.
Salt and pepper to taste.
Transfer to serving dish and enjoy!
*Cook’s Note: Pernod is such an unexpected and wonderful flavor paired with creamy greens that it will be worth the hunt to find it. Try a specialty liquor store or gourmet food shop. Good luck on your quest!
*Personal Note: The bottle of Pernod reads, “It has inspired art, literature and who knows how many romances since it’s creation”. Every side dish should be so lucky!
Sozzled Greens in Cream
You must be logged in to post a comment.