Crunchy Peanut Butter Spinach


I really am not a big fan of spinach.  It is something I have been working on, because I know it is extremely healthy for you. The truth of it is, I don’t mind using spinach in dishes (such as my Quinoa Stuffed Sweet Potatoes with Spinach and Cranberries) but I really have a hard time eating a raw spinach salad. Go figure.

I found this recipe in a cookbook my dad gave me for Christmas, and something about the ingredient’s list won me over (probably the peanut butter, let’s be honest). Next thing you know I’m cooking this enormous pot of spinach for myself- party of one.  It would have been very bad news had I not enjoyed the dish, because I had a lot of it. However, fortunately, I loved this spinach! I ate a third of it by myself for dinner one night, and quickly finished off the leftovers in the next few days.

If you are not a big spinach person, or if you are a big spinach person, I would encourage you to try this recipe! The crunch from the nuts paired with the chili powder and lemon juice provides an incredibly full flavor that is hard not to love. Go figure.



  • 1 Tablespoon peanut or vegetable oil
  • 2 onions, chopped finely
  • 2 cloves garlic, crushed
  • 12 black peppercorns, crushed
  • 1 pound (450 g) spinach*
  • Junice of 1 lemon
  • 1 cup vegetable stock
  • ¼ teaspoon chili powder
  • 2 Tablespoons crunchy peanut butter
  • salt and pepper to taste


  1. Heat the oil in a large pan over medium-high heat.  Add the onion and cook until softened.
  2. Add the garlic and crushed peppercorns to the pan and cook for an additional 3 minutes, stirring regularly.
  3. Rinse the spinach, and chop- removing any large stems in the process.
  4. Next, add the spinach, lemon juice, chili powder, salt and pepper, and half of the stock.  Simmer until the spinach has wilted.
  5. Combine the peanut butter and the remaining stock in a small bowl and whisk together.  Add to the spinach, combine well, and cook for an additional few minutes.
  6. Serve warm, and garnish with additional chopped peanuts on top as desired.


Notes and Tips!:

  • Yield: 2-4
  • Feel free to substitute other greens, such as kale, for the spinach as desired.
  • Source: Small Planet Small Plates Cookbook by Troth Wells

Above: Agave Sauteed Kale with Roasted Sweet PotatoesVegan Italian Vegetable Casserole, and Baked Kale Chips

4 thoughts on “Crunchy Peanut Butter Spinach

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