Skip the standard wilted spinach recipe and make one that pops with the flavor of an Asian-inspired sauce.
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons creamy peanut butter
1 teaspoon brown sugar
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (10-ounce) package prewashed spinach
How to Make It
Combine first 6 ingredients (through pepper) in a Dutch oven; cook over medium-high heat, stirring constantly until smooth. Stir in spinach; cook 45 seconds or until spinach lightly wilts, stirring constantly. Serve immediately.
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I wish I had read the review, b/c it definitely needs the garlic and ginger. My mistake was making this as a main course and added chicken (without the upgrades). Not great but could definitely be a good side with the perk ups.
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