The Last of our CSA Greens

Once again, I’m behind in blogging. Not sure where the time has gone this summer, but I did want to share this one, which we used for the last of our cauliflower and greens from the CSA. We love all things Asian. This fits the bill quite nicely. Good textures with the crunch of the peanuts and nicely spiced. I ended up making a meal of it, but Craig ate it as side with trout.

Sauté of Cauliflower & Mustard Greens with Peanuts

2 Servings

2 T peanut butter

1 T rice-wine vinegar

2 t reduced-sodium soy sauce
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.