Crunchy Peanut-Butter Spinach

The Small Planet Vegetarian Cookbook
Crunchy Peanut-Butter Spinach
Serves Serves 2-4
Print recipe
  • Prep time 5 mins
  • Cook time 10 mins
  • Ready time 15 mins

And you thought peanut butter was only good on toast!

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  • 450 g spinach or other greens, chopped
  • 1 tablespoon peanut or other vegetable oil
  • 2 onions, chopped finely
  • 12 black peppercorns, crushed
  • juice of 1 lemon
  • 240 ml stock
  • a few splashes of tabasco sauce, or ¼ tsp chilli powder
  • 1-2 tablespoons crunchy peanut butter
  • salt and pepper
  • 2 cloves garlic, crushed


Using a large pan, heat the oil and soften the onions in it. Add the garlic and crushed peppercorns and cook for 3 minutes, stirring.

After this, put in the spinach, lemon juice, half the stock, tabasco sauce or chilli powder, salt and pepper and then simmer gently until the greens have wilted.

Put the peanut butter into a bowl and gradually stir in the remaining stock, and then add this mixture to the cooking pot. Combine well and continue cooking for few minutes.


Additional notes

“Gambia relies, too heavily perhaps, on its groundnut exports to earn foreign income. In this recipe, the peanut flavor is piqued by chilli to make a hot and bland mix; add lemon juice to produce a slightly sour flavor – use peanut oil if you can as it takes the high temperature without burning.”

This recipe comes from The Small Planet Vegetarian Cookbook by Troth Wells (New Internationalist, £20).