Want to know our favorite trick for staying cool during hot summer days? Eating spicy food! That's right—next time your mouth is burning, just think about how the heat from chiles jump-starts your internal cooling system, and enjoy the spice. You can adjust this recipe to your heat threshold by increasing or decreasing the number of chiles you use. For an easy summer dinner, serve this flavorful spinach over whole grains.
Serves 4
What You Need:
2 tablespoons canola oil
1 yellow onion, chopped
2 garlic cloves, minced
1 or 2 hot chiles, seeded and minced
1 14.5-ounce can diced tomatoes, drained and finely chopped
1 pound fresh spinach, coarsely chopped
1/4 cup creamy peanut butter
Salt to taste
What You Do:
1. Heat the oil in a large pot over medium heat.
Add the onion, garlic, and chiles. Cover and
cook until softened, about 7 minutes.
2. Stir in the tomatoes and cook for 5 minutes.
Add the spinach and cook until wilted. Add
peanut butter and salt to taste, stirring to
make a sauce.
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