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Ingredients

• 1½ pounds mustard greens
• ¼ cup peanuts, roughly chopped
• 1 tablespoon (15 milliliters) olive oil
• 1 cup finely diced white onion
• 1 clove garlic, minced
• 1½ teaspoons Madras curry powder
• 1 14.5-ounce can diced tomatoes with salt, drained
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ cup diced scallions

Instructions

1. Wash, destem and roughly chop mustard greens.
2. 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.
3. Heat olive oil in the same skillet over medium heat. Add onions and sauté until softened, about 5 minutes.
4. Add garlic and curry powder and sauté for 1 to 2 minutes.
5. Add greens to the pan, toss carefully and cook until they begin to wilt, about 1 to 2 minutes.
6. Add tomatoes, salt and pepper and stir to combine.
7. Reduce heat to medium-low and cook for 8 minutes.
8. Stir in scallions and toasted peanuts and cook for 1 minute. Serve warm.

NUTRITION

NUTRITION PER SERVING: 87 calories, 5g total fat, 1g saturated fat, 0mg cholesterol, 357mg sodium, 10g carbohydrate, 5g fiber, 3g sugar, 4g protein, 589mg potassium, 66mg phosphorus