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1
Coarsely chop spinach.
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2
Process peanuts in a blender or food processor 10 to 15 seconds or until finely ground.
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3
Heat ground peanuts in a large skillet over medium heat, stirring constantly, 1 to 2 minutes or until lightly toasted and fragrant. Remove from skillet.
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4
Heat 1 tablespoon peanut oil in skillet over medium heat. Add onion, tomato, and pepper, and saute 3 to 4 minutes or until onion is tender. Transfer mixture to a small bowl; keep warm.
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5
Add broth and salt to skillet. Bring to a boil over medium heat. Add spinach, in batches, stirring just until spinach begins to wilt.
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6
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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7
Transfer to a serving platter. Drizzle with lemon juice and remaining 1 tablespoon peanut oil. Sprinkle with remaining 2 tablespoons toasted ground peanuts. Serve immediately.
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8
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. 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.
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9
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
