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Sauté of Cauliflower & Mustard Greens with Peanuts

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  2 servings
Cauliflower and mustard greens is an unusual combination that really works, especially when tossed with a subtle peanut sauce. Make it a meal: Brown rice is the perfect accompaniment.
2 tablespoons  peanut butter
1 tablespoon  rice-wine vinegar
2 teaspoons  reduced-sodium soy sauce
3 tablespoons  water
2 teaspoons  extra-virgin olive oil
3 cloves  3 cloves garlic finely chopped (1 tablespoon)
3 cups  cauliflower florets (1/2 small head)
1/2 cup  vegetable broth or water
8 cups  firmly packed, coarsely chopped mustard greens, stems included (1-pound bunch)
salt & freshly ground pepper to taste
2 tablespoons  chopped peanuts
Whisk together peanut butter, vinegar, soy sauce and water in a small bowl.

Heat oil in a large deep skillet or Dutch oven over medium heat until very hot. Add garlic and cook, stirring, until golden, about 30 seconds. Add cauliflower and vegetable broth (or water) and bring to a boil. Simmer, covered, until the cauliflower is almost tender, about 5 minutes. Add greens and simmer, covered, until the greens are tender, an additional 5 minutes. (Do not overcook the greens or they will lose their vibrant color). Stir in the peanut sauce and cook, uncovered, for 2 minutes. Season with salt and pepper. Serve garnished with chopped peanuts.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   2 servings
Calories: 319
Fat, Saturated: 2g
Fiber: 14g
Carbohydrates, Total: 30g
Sodium: 696mg
% Cal. from Fat: 51%
Fat. Total: 18g
Protein: 16g
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