Sauté of Cauliflower & Mustard Greens with Peanuts
1 t red pepper flakes
3 T water
2 t extra-virgin olive oil
3 cloves garlic, finely chopped
3 Ccauliflower florets, (1/2 small head)
1/2 C chicken broth
~ 1 lb. coarsely chopped greens
Salt & freshly ground pepper to taste
2 T chopped peanuts
Whisk together peanut butter, vinegar, soy sauce, red pepper flakes, and water in a small bowl.
Heat oil in a Dutch oven over medium heat until very hot. Add garlic and cook, stirring, until golden, about 30 seconds. Add cauliflower and broth 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 turn an unpleasant green. Stir in the peanut sauce and cook, uncovered, for 2 minutes. Season with salt and pepper. Serve garnished with chopped peanuts.