Serves: 2
Total Calories: 75

1 1/2 cups water
1/2 onion, medium, finely chopped
1 clove garlic, minced
1 bay leaf
1/2 to 1 Guinea pepper or scotch bonnet chile, seeded and minced
1/2 teaspoon salt, or more to taste
1/2 package spinach, frozen, chopped (about 5 ounces), thawed, or 4 cups stemmed fresh leaf spinach, rinsed well, drained, and chopped
1 tablespoon oil, palm or olive
black pepper, freshly ground, to taste
1 to 2 teaspoon lime juice (optional)

1. Combine the water, onion, garlic, bay leaf, Guinea pepper, and 1/2 teaspoon salt in a large, heavy saucepan and bring to a boil over medium heat. Cook, uncovered, until the onion is tender, about 5 minutes.

2. Remove and discard the bay leaf, then add the spinach and boil until tender, about 2 minutes. Stir in the palm oil, then remove from the heat. Transfer the mixture to a blender or food processor and process to a coarse purée. Transfer the purée to a small bowl and taste for seasoning, adding salt, pepper, and lime juice, if desired. Cover and refrigerate until ready to serve.

Makes about 2 cups

Nutritional Facts:

Serves: 2
Total Calories: 75
Calories from Fat: 68

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