Thai Creamed Mustard Greens

I rarely hit the center aisles of the grocery store. I saw a great post on Twitter the other day that called it the "Black Hole" of the grocery store. And while I think the intention of steering folks away from the over-processed that find their home in those colorful center aisles, I think we often miss some great nutritional bargains when we refuse to venture into the pit. If I hadn't explored this abyss, I would have missed the 60-cent can of mustard greens that made my evening meal memorable.

Let me apologize first, for the lack of a photo. Trust me when I say I tried to capture this side dish in all it's gooey green goodness. But I just couldn't manage to find this brown and green creamy mass in a way that would make you want to eat it. So you will have to trust me that it is delicious but not feeling the close-up! Plus, according to Whole Foods, mustard greens are ridiculously good for you with high amounts of vitamins K & A.

I labeled it Thai because it reminds me of a creamy spicy peanut sauce served with chicken satay and spinach at a local Thai restaurant. It's simple and easy to make and would be great accompanying chicken or shrimp. I enjoyed it paired with 3 ounces of Wildwood Organic Royal Thai Baked Sprouted Organic Tofu and a half cup of Kashi Seven Whole Grain Pilaf.

Thai Creamed Mustard Greens
1 tsp Garlic Gold olive oil or a tsp of olive oil sauteed with a clove of crushed garlic
1 can of mustard greens, drained
1 tbsp of crushed red pepper (less if you aren't a spicy food fan)
1/2 tsp sea salt
2 tbsp creamy peanut butter, I used Earth Balance natural peanut butter

Heat oil in a medium sauce on medium high. Add mustard greens and heat through. This will take about one to two minutes. Add red pepper, sea salt and peanut butter and reduce heat to medium. Let cook for another minute or two, stirring peanut butter in to melt.

Makes three half-cup servings at 89 calories, 7 grams of fat, 2.5 grams of fiber, 4 grams of protein


Mustard Greens