Sauté of Cauliflower and Mustard Greens with Peanuts

By May 15, 2010Uncategorized

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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

3 cups cauliflower florets, (1/2 small head)

1/2 cup vegetable broth, or water

1 bunch mustard greens, coarsely chopped mustard greens, stems included

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 large deep skillet or Dutch oven over medium heat until very hot. Add garlic and cook, stirring, until golden, about 30 sec. 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 min. (Do not overcook the greens or they will lose their vibrant color.) Stir in the peanut sauce and cook, uncovered, for 2 min. Season with salt and pepper. Serve garnished with chopped peanuts.  From EatingWell, March/April 1995.


Author Terra

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