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Recipe: Peanut “Beans” and Greens

Try this twist on beans and greens, starring peanuts, for a power-packed main or side dish.

Peanuts Power

Calling peanuts “beans” may be taking a bit of liberty with these power-packed legumes, but this recipe provides a unique and delicious bean-inspired way to consume them.

Nothing says comfort like a well-cooked pot of greens (collards, kale, beet greens, dandelion greens, turnip greens, chard, bok choy, etc) over fragrant rice with the surprise savory element of peanuts infusing the lip-smacking “pot likker.” Try this with your favorite greens and some Basmati rice for a heart healthy, substantial stand-alone breakfast or lunch, or try it as a side dish for dinner. The balanced, savory combination of protein, fat and carbohydrates in this dish will keep you satisfied for hours.

Fast Facts on Peanuts

Before you make the recipe, check out these top-line facts on peanuts from The Peanut Institute:

  • They have more protein per ounce (6.9 g/1 oz of dry roasted, salted peanuts) than any other nut, and are comparable to beans in their protein content (they are, after all, legumes).
  • Peanuts contain healthy fats, fiber and carbohydrates.
  • They are considered to be good to excellent sources of at least 8 nutrients.
  • The components of peanuts are highly digestible, making them a great source for low-FODMAP diets.
  • Peanuts are a water sustainable crop, using just 3.2 gallons to grow one ounce, vs 28.7 gallons to grow 1 ounce of almonds; 23.6 gallons to grow 1 ounce of pistachios; and 26.7 gallons to grow 1 ounce of walnuts.


2 tablespoons extra virgin peanut oil or extra virgin olive oil

1-1/2 tablespoons chopped garlic

1 tablespoon minced fresh ginger

1 pound of de-stemmed, thoroughly cleaned greens, roughly chopped

¼ C to ½ C chicken or vegetable stock (plain water is okay, too)

3 tablespoons smooth peanut butter

Salt and freshly ground pepper to taste

2 tablespoons freshly squeezed lime juice

Rough chopped peanuts to garnish


Add oil to a large, deep, lidded cast iron pot over medium heat. When shimmering, add garlic and cook until golden (be careful to not get it brown or it will be bitter). Add greens, ginger, stock, peanut butter and a healthy pinch of salt and pepper. Cook and cover until tender, about 6 minutes.

Uncover and continue simmer on low heat. Stir frequently until the greens are very tender (5-7 minutes, depending on the type of greens). If the pot looks dry, add more stock. Remove from heat and stir in lime juice.

Serve hot, warm or at room temp accompanied by a scoop of Basmati or other fragrant rice or hearty grain. Sprinkle chopped peanuts over the top for added crunch and flavor.

Sandy Todd Webster

For 22 years, Sandy Todd Webster was the chief architect of IDEA's content program - including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS - the industry's leading resources for fitness, wellness and nutrition professionals worldwide. She created, launched and nurtured these brands and many others during her productive and purposeful IDEA tenure. Sandy is a Rouxbe-certified professional plant-based cook and a Precision Nutrition Level 1 Coach who is pursuing a Master's degree in Sustainable Food Systems through The Culinary Institute of America (expected August 2024). She plans to combine these passions with her content expertise to continue inspiring others to make the world a more just, healthy and regenerative place.

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