Sauté of Cauliflower & Mustard Greens with Peanuts
- Active Time 20m
- Total Time 20m
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 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 the peanut butter, vinegar, soy sauce and water in a small bowl.
Heat the oil in a large deep skillet or Dutch oven over medium heat until very hot. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the cauliflower and vegetable broth (or water) and bring to a boil. Simmer, covered, until the cauliflower is almost tender, about 5 minutes. Add the 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 Publisher. All rights reserved.
nutrition information per serving
319 calories; 18g total fat; 2g total saturated fat; 0mg cholesterol; 696mg sodium; 30g carbohydrates; 14g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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