Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Sauté of Cauliflower & Mustard Greens with Peanuts

:  March/April 1995

Your rating: None Average: 4 (9 votes)

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.


READER'S COMMENT:
"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 "
Sauté of Cauliflower & Mustard Greens with Peanuts Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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, (1/2 small head)
  • 1/2 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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  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.

Nutrition

Per serving: 319 calories; 18 g fat ( 2 g sat , 6 g mono ); 0 mg cholesterol; 30 g carbohydrates; 16 g protein; 14 g fiber; 696 mg sodium; 1396 mg potassium.

Nutrition Bonus: Vitamin A (478% daily value), Vitamin C (263% dv), Folate (132% dv), Potassium (40% dv).

Carbohydrate Servings: 1

Exchanges: 4 vegetable, 1 high fat meat, 2 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegan
Vegetarian
Cooking for 2
Entertaining, casual
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Main dish, vegetarian
Ease of Preparation
Easy
Ethnic/Regional
American
Asian
Total Time
30 minutes or less
Servings
2
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Fall
Winter
Publication
March/April 1995
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner