Ingredients
Scale
- 2 cups fresh pumpkin leaves, thoroughly cleaned and chopped
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper (adjust to preference)
- 1/4 cup smooth peanut butter
- 1/2 cup vegetable stock or water
- 1 tablespoon tamari or soy sauce
- 1 tablespoon fresh lime juice
- Salt, to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Incorporate the minced garlic, grated ginger, and crushed red pepper, cooking for an additional 1-2 minutes until aromatic.
- Add the chopped pumpkin leaves to the skillet, stirring to blend with the onion and spices. Cook for approximately 5 minutes, stirring occasionally until wilted.
- In a separate bowl, whisk together the peanut butter, vegetable stock (or water), tamari (or soy sauce), and lime juice until creamy.
- Pour the peanut butter mixture over the wilted pumpkin leaves, stirring thoroughly to coat.
- Lower the heat and let it simmer for about 5 minutes to meld the flavors. Season with salt to taste.
- Serve warm as a side or over rice for a main course.
Notes
- For a protein boost, add cooked chicken or tofu.
- Spinach or kale can be used as substitutes for pumpkin leaves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg