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Mommy Bart-Williams' Spinach Leaves

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Jessica Bart-Williams

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

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.
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Reviews

Emily Tisdale
2

Emily Tisdale

7/3/2012

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...this was very good!" I'm sure the original recipe would be very great as well...but I had to make do with what I had. Hubby was initially hesitant to try...but after an initial bite...dug in with so much enthusiam there were no leftovers!

chrisjones
0

chrisjones

6/18/2012

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

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