Sautéed spinach from Botswana is so healthy and delicious! Keep reading to find out how to make this awesome side dish with just a few simple ingredients.
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What pairs well with a bowl of cornmeal and some stew? Sautéed Spinach of course! In Botswana, sautéed spinach is a must. It makes every meal better! This recipe is so easy to throw together and so very delicious.
This spinach definitely has big enough portions that it could be served as a side at a party. It mades about 10-12 servings in total.
How to Make Sautéed Spinach from Botswana
To make this dish, simply cut up the onion, tomato, and red bell pepper into bite-sized pieces. Warm some olive oil in a pan on the stove and add the vegetables to the pan. Cook over the heat until the vegetables soften and are easy to poke through with a fork. Right before the vegetables are done, add the spinach to the pan. You may need to add the spinach in rounds to allow the leaves the space to wilt and make room for more spinach leaves.
Once the spinach has cooked down, add the salt, pepper, and chili powder into the pan as well. Season to taste! Remove the dish from the flame and transfer to a serving bowl. Place a few dollops of butter on top of the spinach and allow the heat from the dish to melt the butter. MMM.
Easy, right? Now go make it yourself!
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Sauteed Spinach from Botswana
Equipment
- Pan(s)
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- 1 Tomatoes , cubed
- 1 red bell pepper , sliced
- 20 oz spinach leaves
- Salt to taste
- Fresh Ground Black Pepper to Taste
- Chili powder to taste
- 1 tbsp butter
Instructions
- In a large pan, heat the olive oil over a medium heat.
- Once the oil is heated, add the cut onion, red pepper, and tomato. Cook until the vegetables are cooked all the way through and are easily pierced with a fork.
- Add the spinach. You may need to add it half at a time in order to have enough room. If this is the case, add 10 oz of spinach and wait for it to wilt. Then add the rest.
- Cook until the spinach is wilted to your desired consistency. Then sprinkle with salt, pepper, and chili powder to taste.
- Transfer spinach to a separate plate. Top with small dollops of butter and allow the heat of the dish to melt it. Enjoy!
- Leave a review on this post letting me know what you thought.
Richard B. Bowser says
Love it. Thanks
Charles roberts says
What? No garlic ? It needs garlic lots of it
Laura says
Made this and it was very good! Wondering how you came up with such a high carb count on one serving?
The Foreign Fork says
Hi Laura! I’m so glad you liked the recipe. The nutrition facts on recipe cards are automatically calculated by the recipe card company and sometimes turn out inaccurate, unfortunately.