Yes, you read that correctly – peanut butter! I am on a bit of a veggie streak lately so everyone is along for the ride. This has also got me to thinking about how to make everyday vegetables a little more zingy and exciting – what are your favorite ideas?
For this sweetly satisfying side-dish, you will need:
- 12 oz baby spinach
- 2 tsps crunchy peanut butter
- 1/2 tsp miso paste
- 2 teaspoons light soy sauce
- 1/4 cup vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp lemon juice
1. Heat up oil in a large, deep pan. Add in cumin and stir to combine. Let it ‘pop’ for a few seconds and take off heat.
2. In a small bowl mix together: lemon juice, peanut butter, miso paste, soy sauce and about half of your vegetable broth. Taste and season with salt, if necessary. Add the cumin and oil mixture to the sauce and mix well to combine.
[Note that the sauce may seem a little thick at first, but it will melt and become creamy when you mix it with the spinach].
3. Use the same pan to cook the spinach at medium-high heat, packing it down and/or ‘weighting’ it down with the remaining vegetable broth and adding a little bit of olive oil (about 1 tbsp). Turn the spinach using tongs or a spatula and cook until bright green and wilted (about 2-3minutes).
4. Combine the spinach with your peanut butter sauce and add a little bit more lemon juice or soy sauce, if need be. Sesame seeds, sprinkled on top, would also be a great addition.
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