Mommy Bart Williams Spinach Leaves Recipes

MOMMY BART-WILLIAMS' SPINACH LEAVES

Mommy Bart-Williams' Spinach Leaves image

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.

Provided by Jessica Bart-Williams

Categories Greens Side Dishes

Time 1h15m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 139.6 calories, Carbohydrate 13 g, Cholesterol 0.2 mg, Fat 8.8 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 877.8 mg, Sugar 4.4 g

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