Chili-Peanut Spring Greens

• 1 pound fresh spinach, stems removed
• 4 tablespoons dry roasted, salted USA-GROWN PEANUTS
• 2 tablespoons aromatic peanut oil made with USA-GROWN PEANUTS, divided
• 1 medium onion, finely chopped
• 1 medium tomato, seeded and finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/3 cup vegetable broth
• 1/2 teaspoon salt
• 1 teaspoon fresh lemon juice

1. Coarsely chop spinach.
2. Process peanuts in a blender or food processor 10 to 15 seconds or until finely ground.
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.
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.
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.
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.
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.
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.
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

fresh spinach, peanuts, peanut oil, onion, tomato, pepper, vegetable broth, salt, lemon juice

Taken from www.myrecipes.com/recipe/chili-peanut-spring-greens (may not work)