Want something warm and hearty, but can't bear the thought of one more bowl of soup? Since we are in the not-quite warm season of spring, some nights require a little spice to keep us from freezing over. This sauce, from VN columnist Robin Robertson, perks our palates right up with a subtle kick. Perfect over rice or whatever happens to be your favorite grain, this sauce makes weeknight meals sing.
Serves 4
What You Need:
2 tablespoons canola oil
1 yellow onion, chopped
2 garlic cloves, minced
1 or 2 hot chiles, seeded and minced
1 14.5-ounce can diced tomatoes, drained and finely chopped
1 pound fresh spinach, coarsely chopped
1/4 cup smooth peanut butter
Salt to taste
What You Do:
1. In a large pot over medium heat, heat oil. Add onion, garlic, and chiles. Cover and cook until softened, about 7 minutes.
2. Stir in tomatoes and cook for 5 minutes. Add the spinach and cook until wilted. Add peanut butter and salt to taste, stirring to make a sauce. Serve over hot grains.
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