Developed by Marcy Gaston, MS, RD, CD
Serving size: ½ cup
1 ½ lbs mustard greens (or substitute kale or other leafy green)
¼ cup peanuts, roughly chopped
1 tablespoon olive oil
1 cup finely diced white onion
1 clove garlic, minced
1 ½ teaspoons Madras curry powder
1 14.5-ounce can diced tomatoes with salt, drained (or substitute fresh tomatoes)
1 teaspoon salt
1 teaspoon pepper
¼ cup diced scallions
Cooking instructions: Wash, destem and roughly chop mustard greens. Place peanuts in a 12-inch skillet set over medium heat. Toss peanuts and cook until lightly toasted, about 2 minutes. Remove from pan and set aside.
Heat olive oil in the same skillet over medium heat. Add onions and sauté until softened, about 5 minutes. Add garlic and curry powder and sauté for 1-2 minutes. Add greens to the pan, toss carefully and cook until they begin to wilt, about 1-2 minutes. Add tomatoes, salt, and pepper, and stir to combine. Reduce heat to medium-low and cook for 8 minutes. Stir in scallions and toasted peanuts and cook for 1 minute. Serve warm.
(Nutrition Per Serving: 87 calories, 5 g total fat, 1g saturated fat, 357mg Sodium, 10g carbohydrate, 5g fiber, 3g sugar, 4g protein)