Peanut butter and cider vinegar form a delicious sauce for sauteed onions, sweet bell pepper, and spinach. This side dish comes together quite fast. Do not overcook the spinach.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 2 Tablespoons vegetable oil
- 3 medium onions, thinly sliced
- 1 medium red bell pepper, seeded and chopped
- 1-1/2 cups vegetable consomme
- 1/2 cup unsalted sugar-free peanut butter
- 2 Tablespoons cider vinegar
- 1 teaspoon salt, preferably sea salt
- 1/4 teaspoon cayenne pepper, or to taste
- 2 pounds spinach, well washed, stems removed, and coarsely chopped
Preparation:
Heat the oil in a 5-quart Dutch oven or soup kettle. Add the onions and bell pepper, and cook over medium heat, stirring often, until the onions have softened, about 5 minutes.
Add the consomme and bring to a boil. Stir in the peanut butter, vinegar, salt, and cayenne. Add the spinach and cook, stirring often, just until the spinach has wilted, about 5 minutes. Serve immediately.
Yield: 4 to 6 servings
Recipe Source: Kwanza Cookbook by Eric V. Copage (William Morrow and Co) - out of print
Reprinted with permission.
Add the consomme and bring to a boil. Stir in the peanut butter, vinegar, salt, and cayenne. Add the spinach and cook, stirring often, just until the spinach has wilted, about 5 minutes. Serve immediately.
Yield: 4 to 6 servings
Recipe Source: Kwanza Cookbook by Eric V. Copage (William Morrow and Co) - out of print
Reprinted with permission.
