Ingredients

• 2 tablespoon peanut butter
• 1 tablespoon rice-wine vinegar
• 2 teaspoons reduced-sodium soy sauce
• 3 tablespoon 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, st, (1-pound bunch)
• Salt & freshly ground pepper to taste
• 2 tablespoon chopped peanuts

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Cooking Directions

Step 1

Whisk together peanut butter, vinegar, soy sauce and water in a small bowl.

Step 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.