Nigerians call it vegetable soup but here in the US, it is referred to as spinach sauce. Regardless of what you call it, it is simply DELISH!
Expertise needed: Beginner but comfortable in a kitchen.
Cost: About $5
Carb count: About 1 carb gram per cup.
Feedback: Simply DELISH!
You will need:
- 2 bags of frozen spinach
- 1/2 teaspoon of salt (I used kosher himalayan salt)
- Herbs and spices of choice (I used thyme, rosemary and a tinge of curry powder)
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped onions (I used frozen pre-chopped)
- 1/4 cup of sliced bell peppers (I used frozen pre-sliced)
- 3 tablespoons of extra virgin olive oil
- 1/2 cup of chicken stock (only use this if you're using fresh ingredients instead of frozen)
Step 1: Heat the 3 tablespoons of olive oil in a saucepan, add the onions and let it cook until clear.
Step 2: Add the frozen spinach, sliced bell pepper and all other ingredients then bring to a boil.
Step 3: Turn down the heat and let simmer for about 15 minutes.
NOTE: The amount of spinach and chicken stock you add will determine how thick or soupy it will be.
Serve alone, over rice, fufu or quinoa.
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