Leaf Sauce (west Africa)

Brown your beef, onions (cut 1/8 to 1/4") and garlic until onions are translucid. The heat should not be too high so the onions don't burn but not too low so that the meat doesn't boil in the pan. Clean and wash your spinash. Cut the larger leaves but don't cut them too fine 2-3". Add you spinash to your beef reduce the heat and cook for about 5 minutes. All you have to do in the end is to thicken the juice made by the spinaches with the peanut paste. The sauce should remain fairly liquid.