Saute of Cauliflower & Mustard Greens with Peanuts

Saute of Cauliflower & Mustard Greens with Peanuts

1 Review
From: EatingWell Magazine, March/April 1995

Cauliflower and mustard greens is an unusual combination that really works, especially when tossed with a subtle peanut sauce. Make it a meal: Brown rice is the perfect accompaniment.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons peanut butter
  • 1 tablespoon rice-wine vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 3 tablespoons water
  • 2 teaspoons extra-virgin olive oil
  • 3 cloves 3 cloves garlic, finely chopped (1 tablespoon)
  • 3 cups cauliflower florets, ( ½ small head)
  • ½ cup vegetable broth, or water
  • 8 cups firmly packed, coarsely chopped mustard greens, stems included, (1-pound bunch)
  • Salt & freshly ground pepper to taste
  • 2 tablespoons chopped peanuts


  • Active

  • Ready In

  1. Whisk together peanut butter, vinegar, soy sauce and water in a small bowl.
  2. 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.

Nutrition information

  • Per serving: 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
  • Nutrition Bonus: Vitamin C (393% daily value), Vitamin A (136% dv), Folate (32% dv), Calcium (31% dv), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 vegetable, 1 high fat meat, 2½ fat

Reviews 1

September 21, 2009
profile image
By: EatingWell User
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
More Reviews