Nigerian Stewed Spinach & Shiitake Mushrooms

Ingredients: Makes 9 servings

4 cups Water
1 cup Yellow Onions, sliced
1 cup Shiitake Mushrooms, stems removed, sliced
1 small Habanero Pepper*
2 cups Red Bell Peppers, diced
2 1/2 cup Yellow Onion, chopped
4 Garlic Cloves
2 TBSP Canola Oil
1 LB Baby Spinach
2 TBSP Canola Oil
1/4 tsp Salt

Directions:

1. Make the mushroom broth. In a medium pot, combine water, sliced onion, and shiitake mushrooms. Bring to a gentle boil, then reduce to a simmer and cook for 15 minutes. Strain out the onions and mushrooms, reserving both the broth and the solids separately.
2. Remove stems and seeds from habaneros. Blend broth with bell peppers, onions, habanero and garlic cloves until smooth. *Adjust the amount of the habanero based on your spice tolerance. Be sure to remove the seeds to remove the heat.
3. Heat oil in a sauté pan. Sauté spinach until wilted and mostly dehydrated. Gently squeeze out excess liquid and set spinach aside.
4. In a large pot or deep skillet, heat the remaining 2 tablespoons oil over medium heat. Pour in the blended vegetable mixture and cook, stirring occasionally, until the sauce darkens slightly and thickens, about 15 minutes.
5. Stir in the cooked spinach and the reserved onions and mushrooms. Simmer for 5 more minutes to blend the flavors. Season with salt to taste.

Serving Size:
Serving: 1/2 cup 

Nutritional Information:
Per serving: 100 calories, 6 g fat, 0.5 g saturated fat, 105 mg sodium, 11 g carbs, 0 g sugar, 3 g fiber, 3 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group