Chili-Peanut Spring Greens

Prep: 15 min., Cook: 7 min., Stand: 4 min.

Yield: Makes 4 servings
Recipe from Southern Living Cooking School

More From Southern Living Cooking School

Nutritional Information

Amount per serving
  • Calories: 139
  • Fat: 11g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3.7g
  • Protein: 4.6g
  • Carbohydrate: 8.8g
  • Fiber: 3.3g
  • Cholesterol: 0mg
  • Iron: 2.5mg
  • Sodium: 493mg
  • Calcium: 95mg

Ingredients

  • 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

Preparation

  1. 1. Coarsely chop spinach.
  2. 2. Process peanuts in a blender or food processor 10 to 15 seconds or until finely ground.
  3. 3. 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.
  4. 4. 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.
  5. 5. Add broth and salt to skillet. Bring to a boil over medium heat. Add spinach, in batches, stirring just until spinach begins to wilt.
  6. 6. 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.
  7. 7. 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.
  8. Chili-Peanut Greens: Substitute 1 pound kale for spinach. Prepare recipe as directed through Step 5. 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.
  9. Per serving: Calories 154; Fat 11g (sat 1.8g, mono 5.2g, poly 3.8g); Protein 4.6g; Carb 12.6g; Fiber 3.9g; Chol 0mg; Iron 1.4mg; Sodium 456mg; Calc 100mg
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chili-Peanut Spring Greens Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy