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


  • 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


  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
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