Total Time
Prep 10 mins
Cook 5 mins

Growing up my mum made this almost weekly during spinach season - frozen spinach won't work. Sliver beet will work (not sure what this is called in USA). Crunchy peanut butter is a MUST.


  1. Wash your spinach well - get all the grit out of it. Remove the white ends.
  2. In a large pot place the spinach and add about 1/4 cup of water and cook until well wilted.
  3. Add the peanut butter, pepper and nutmeg, stir well.
  4. Serve hot as a side dish.