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4 Serves
63 Mins
Wash and chop the leafy greens into bite-sized pieces using a chef's knife and cutting board.
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JapaneseVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
127 µg / 400 µgCalcium
90 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
617 mg / 4,700 mgSodium
626 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Finely dice the onion and garlic using a chef's knife.
Heat the peanut oil in a large pot over medium heat.
Sauté the onions and garlic until softened and fragrant.
Add the chopped greens to the pot and cook until they begin to wilt.
Stir in the peanut butter and a splash of hot water to create a smooth, creamy sauce consistency.
Season the mixture with salt and black pepper, then simmer on low heat until the greens are tender and the sauce has thickened.
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Persian
American