Mommy Bart-Williams' Spinach Leaves

Name: Mommy Bart-Williams' Spinach Leaves recipe
Prep time: 15 min
Cook time: 1 h
Yield: 6 servings
Cuisine: Global
Ingredients: 2 onions, chopped; 1 green bell pepper, cut into chunks; ¼ habanero pepper, or more to taste; 3 tablespoons light virgin palm oil; ½ cup water; 1 tablespoon peanut butter, or more to taste; 2 cubes chicken bouillon; 1 teaspoon salt; 2 bunches fresh spinach, cut into thin strips

by Vincent Weaver 1 year ago

4.5 (2)

1 hour

139.6 kcal

13 g carbs

Share recipe

Description

This is my mother-in-law's recipe. She resides in Freetown, Sierra Leone. If you have trouble getting the consistency, simmer for a bit without the lid. Serve over rice or with bread.

Ingredients

2 onions, chopped
1 green bell pepper, cut into chunks
¼ habanero pepper, or more to taste
3 tablespoons light virgin palm oil
½ cup water
1 tablespoon peanut butter, or more to taste
2 cubes chicken bouillon
1 teaspoon salt
2 bunches fresh spinach, cut into thin strips

Directions

1. Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
2. Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.
3. Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.

Nutrition Facts

serving: 6 servings

calories: 139.6 kcal

carbohydrates: 13 g

protein: 5.2 g

saturated fat: 3.8 g

cholesterol: 0.2 mg

sodium: 877.8 mg

fiber: 4.3 g

sugar: 4.4 g