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Mommy Bart-Williams' Spinach Leaves

Jessica Bart-Williams

"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."
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Ingredients

1 h 15 m servings 140 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 140 calories; 8.8 g fat; 13 g carbohydrates; 5.2 g protein; < 1 mg cholesterol; 878 mg sodium. Full nutrition

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Reviews

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Hope you're not overly sensitive about alterations...but I can't eat bell peppers...so I deleted that item. I used home-canned turnip greens instead of fresh spinach and all we can say is: "WOW...

Yummy! Everyone in my family loved this even the children! It has just the right kick.