Mommy Bart-Williams' Spinach Leaves
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Ingredients1 h 15 m servings 140 cals
Original recipe yields 6 servings
- Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 140 calories; 8.8 g fat; 13 g carbohydrates; 5.2 g protein; < 1 mg cholesterol; 878 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...