** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Peel the tomatoes in boiling water (or use tinned tomatoes).
3. Slice and add to the onions. Wash, trim and chop the spinach coarsely.
4. Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
5. Thin the peanut butter with hot water to make a smooth paste.
6. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
Comments on Spinach & Peanut Butter Stew Recipe:
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Posted by a Visitor - March 26, 2012
Very good. At first I thought the peanut butter would be over powering but when it is combined with the tomato and other vegetables (I threw in frozen brocoli, carrots, cauliflower and squash)it is quite good. I served it over bulgar and that was a nice compliment.
Dietary Notes:
This recipe is very low-sodium with 95.17mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 42% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Tomato, Onion allergies.
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