Greens With Spicy Peanut Sauce

greens-peanut-sauce Photo: Leigh Beisch; Styling: Sara Slavin


  • 1/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons creamy peanut butter
  • 1 teaspoon brown sugar
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 (10-ounce) package prewashed spinach


1. Combine first 6 ingredients (through pepper) in a Dutch oven; cook over medium-high heat, stirring constantly until smooth. Stir in spinach; cook 45 seconds or until spinach lightly wilts, stirring constantly. Serve immediately.

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  • Skip the standard wilted spinach recipe and make one that pops with the flavor of an Asian-inspired sauce.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving: 103
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 5g
Carbohydrate per serving: 6g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 276mg
Calcium per serving: 77mg

Good to Know

Peanuts are high in monounsaturated fat, but choosing reduced-fat peanut butter will cut back on fat significantly; reduced-fat peanut butter less than half the fat.