Peanutty Spinach

Peanutty Spinach
Servings: 4 Yield: 2 cups Active Time 10 mins Total Time 10 mins

Make It

1. In a small bowl combine 1/4 cup creamy peanut butter, 3 Tbs. warm water, 4 tsp. reduced-sodium soy sauce, 1 tsp. sesame oil, 1 tsp. apple cider vinegar, 1 small minced garlic clove, 1/2 tsp. minced fresh ginger, 1/2 tsp. sugar, and 1/2 tsp. Sriracha. Whisk until smooth. In a very large skillet heat 1 tsp. olive oil over medium heat. Gradually add 12 oz. fresh baby spinach (about 12 cups) to the skillet, stirring and adding the spinach in batches as it cooks. Season with a pinch of kosher salt. Using kitchen scissors, snip the spinach while still in the skillet. Drizzle 2 Tbs. peanut sauce on top. Garnish with sesame seeds, if desired. Save remaining peanut sauce to serve with cooked rice noodles, as a salad dressing, or on top of grilled chicken or pork.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 55, Fat, total (g): 3, chol. (mg): , sat. fat (g): 1, carb. (g): 4, Monounsaturated fat (g): 2, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 2, sugar (g): 1, pro. (g): 3, vit. A (IU): 8009, vit. C (mg): 24, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 163234, Cobalamin (Vit. B12) (µg): , sodium (mg): 148, Potassium (mg): 21, calcium (mg): 82, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.