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Stewed Spinach with Peanut Sauce
From "Kwanzaa: An African-American Celebration of Culture and Cooking" by Eric V. Copage

This is normally served as a main course, but it makes an admirable side dish, too.

2 Tbs vegetable oil
3 medium onions, thinly sliced
1 medium red bell pepper, seeded and chopped
1 1/2 cups vegetable broth
1/2 cup unsalted sugar-free peanut butter (available at natural foods stores)
2 Tbs cider vinegar
1 tsp salt, preferably sea salt
1/4 tsp cayenne pepper, or to taste
2 lbs spinach, well washed, stems removed, and coarsely chopped (you can also use frozen spinach, thawed and squeezed dry)

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 broth 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

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