Efo (Spinach)

1. 1

   Wash and drain (but don't dry) spinach leaves, removing any thick stems. Slice onions, tomatoes and red peppers into strips.

2. 2

   Heat oil in a saute pan. Add onions and peppers and cook until wilted.

3. 3

   Add tomatoes and cook. Crumble bouillon cubes into pan and add spinach with whatever water clings to the leaves.

4. 4

   Cook until spinach wilts.

5. 5

   Season with salt and white pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.