I love this easy, no-nonsense, super healthy side dish from Botswana. Simply steam spinach in its own juices until all the vegetables are soft. If you’d like to leave the tomatoes a little firmer, add them half way through cooking.
1 lb baby spinach
1 large onion, sliced thinly
2 tomatoes, chopped
1 green pepper, sliced thinly
1. Add all ingredients to a large skillet or wok. Cover and heat over medium-low, stirring occasionally. Cook for about 30 minutes, or until all vegetables are soft. Serve hot.
The thinner the onion, the quicker it will cook and become tender. Look how pretty – you can see the knife through the onion!