- 1 pound fresh spinach, stems removed
- 4 tablespoons dry roasted, salted USA-GROWN PEANUTS
- 2 tablespoons aromatic peanut oil made with USA-GROWN PEANUTS, divided
- 1 medium onion, finely chopped
- 1 medium tomato, seeded and finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/3 cup vegetable broth
- 1/2 teaspoon salt
- 1 teaspoon fresh lemon juice
- calories 139
- fat 11 g
- satfat 1.8 g
- monofat 5.2 g
- polyfat 3.7 g
- protein 4.6 g
- carbohydrate 8.8 g
- fiber 3.3 g
- cholesterol 0 mg
- iron 2.5 mg
- sodium 493 mg
- calcium 95 mg
How to Make It
Coarsely chop spinach.
Process peanuts in a blender or food processor 10 to 15 seconds or until finely ground.
Heat ground peanuts in a large skillet over medium heat, stirring constantly, 1 to 2 minutes or until lightly toasted and fragrant. Remove from skillet.
Heat 1 tablespoon peanut oil in skillet over medium heat. Add onion, tomato, and pepper, and sauté 3 to 4 minutes or until onion is tender. Transfer mixture to a small bowl; keep warm.
Add broth and salt to skillet. Bring to a boil over medium heat. Add spinach, in batches, stirring just until spinach begins to wilt.
Remove from heat. Top spinach with onion mixture; sprinkle with 2 tablespoons toasted ground peanuts. Cover and let stand 3 to 4 minutes or until spinach is tender.
Transfer to a serving platter. Drizzle with lemon juice and remaining 1 tablespoon peanut oil. Sprinkle with remaining 2 tablespoons toasted ground peanuts. Serve immediately.
Chili-Peanut Greens: Substitute 1 pound kale for spinach. Prepare recipe as directed through Step Reduce heat to medium-low; cover and cook 4 minutes. Remove from heat, and proceed with recipe as directed in Step 6, letting kale stand, covered, 5 minutes or until tender. Proceed with Step 7 as directed. Prep: 15 min., Cook: 10 min., Stand: 5 min.
Per serving: Calories 154; Fat 11g (sat 8g, mono 2g, poly 8g); Protein 6g; Carb 6g; Fiber 9g; Chol 0mg; Iron 4mg; Sodium 456mg; Calc 100mg