Mommy Bart-Williams' Spinach Leaves

• 2 onions, chopped
• 1 green bell pepper, cut into chunks
• 1/4 habanero pepper, or more to taste
• 3 tablespoons light virgin palm oil
• 1/2 cup water
• 1 tablespoon peanut butter, or more to taste
• 2 cubes chicken bouillon
• 1 teaspoon salt
• 2 bunches fresh spinach, cut into thin strips

1. Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
2. Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.
3. Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.

onions, green bell pepper, pepper, light virgin palm oil, water, peanut butter, chicken bouillon, salt, fresh spinach

Taken from www.allrecipes.com/recipe/223186/mommy-bart-williams-spinach-leaves/ (may not work)