1 TBS shallots, minced
1 TBS garlic, minced
4 bunches fresh spinach, cleaned, chopped
2 TBS salted butterÂ
2 oz. heavy cream, reduced by half TT sea salt, ground pepper, ground coriander TT Pernod
2 TBS Panko bread crumbs2 tsp tarragon, chopped
Heat EVOO in sautÃ© pan; add shallots and garlic; sautÃ© until aromatic and slightly translucent. Add spinach and cook until itâ€™s tender.Â 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.