Whisk together peanut butter, vinegar, soy sauce and water in a small bowl.
Heat oil in a large deep skillet or Dutch oven over medium heat until very hot. Add garlic and cook, stirring, until golden, about 30 seconds. 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 minutes. (Do not overcook the greens or they will lose their vibrant color.) Stir in the peanut sauce and cook, uncovered, for 2 minutes. Season with salt and pepper. Serve garnished with chopped peanuts.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
321 calories;19 g fat(3 g sat); 13 g fiber; 28 g carbohydrates; 16 g protein; 127 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 6,775 IU vitamin A; 236 mg vitamin C; 309 mg calcium; 5 mg iron; 575 mg sodium; 1,428 mg potassium
Vitamin C (393% daily value), Vitamin A (136% dv), Folate (32% dv), Calcium (31% dv), Iron (28% dv)
This was surprisingly good. I hadn't tried mustard greens before. I like them in this recipe. The peanut sauce mellows out the bitterness of the greens. It's an inexpensive, healthy main dish. Definitely a keeper.
Cindy, Buffalo, NY