Mommy Bart-Williams' Spinach Leaves

2
Jessica Bart-Williams 1

"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

1 h 15 m {{adjustedServings}} servings 140 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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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.
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Reviews

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  1. 2 Ratings

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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.