Chili-Peanut Spring Greens

Name: Chili-Peanut Spring Greens
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 jalapeño pepper, seeded and finely chopped; 1 teaspoon fresh lemon juice; 1 medium onion, finely chopped; 2 Tbsps aromatic peanut oil made with USA-GROWN PEANUTS, divided; 4 Tbsps dry roasted, salted USA-GROWN PEANUTS; 1 teaspoons salt; 454 grams fresh spinach, stems removed; 1 medium tomato, seeded and finely chopped; 79 milliliters vegetable broth

Chili-Peanut Spring Greens might be just the side dish you are searching for. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 119 calories. This gluten free and vegan recipe serves 4. From preparation to the plate, this recipe takes roughly 15 minutes. Head to the store and pick up spinach, lemon juice, vegetable broth, and a few other things to make it today. It will be a hit at your Spring event.

Instructions

Coarsely chop spinach.

Ingredients you will need

Spinach

Process peanuts in a blender or food processor 10 to 15 seconds or until finely ground.

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Peanuts

Equipment you will use

Food Processor

Blender

Heat ground peanuts in a large skillet over medium heat, stirring constantly, 1 to 2 minutes or until lightly toasted and fragrant.

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Peanuts

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Frying Pan

Remove from skillet.

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Frying Pan

Heat 1 tablespoon peanut oil in skillet over medium heat.

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Peanut Oil

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Frying Pan

Add onion, tomato, and pepper, and saut 3 to 4 minutes or until onion is tender.

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Pepper

Tomato

Onion

Transfer mixture to a small bowl; keep warm.

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Bowl

Add broth and salt to skillet. Bring to a boil over medium heat.

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Broth

Salt

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Frying Pan

Add spinach, in batches, stirring just until spinach begins to wilt.

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Spinach

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.

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Peanuts

Spinach

Onion

Transfer to a serving platter.

Drizzle with lemon juice and remaining 1 tablespoon peanut oil.

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Lemon Juice

Peanut Oil

Sprinkle with remaining 2 tablespoons toasted ground peanuts.

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Peanuts

Serve immediately.

Chili-Peanut Greens: Substitute 1 pound kale for spinach. Prepare recipe as directed through Step Reduce heat to medium-low; cover and cook 4 minutes.

Ingredients you will need

Spinach

Greens

Peanuts

Chili Pepper

Kale

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.

Ingredients you will need

Kale

Per serving: Calories 154; Fat 11g (sat 8g, mono 2g, poly 8g); Protein 6g; Carb 6g; Fiber 9g; Chol 0mg; Iron 4mg; Sodium 456mg; Calc 100mg

Equipment

Ingredients

Servings:

jalapeño pepper, seeded and finely chopped 1teaspoon

fresh lemon juice 1medium

onion, finely chopped 2Tbsps

aromatic peanut oil made with USA-GROWN PEANUTS, divided 4Tbsps

dry roasted, salted USA-GROWN PEANUTS 1teaspoons

salt 454grams

fresh spinach, stems removed 1medium

tomato, seeded and finely chopped 79milliliters

vegetable broth

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Totus Tuus Cava with a 4.3 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.