Monday, August 16, 2010

Balsamic Mustard Greens and Chickpeas

My mom eats mustard greens raw as salad greens, but sometimes one (i.e., me) is not up to the task.

This recipe, originally from Fat-Free Vegan Kitchen, was similar to Balsamic-Glazed Kale and Carrots, but zingier.  I changed the method of the original recipe to 1) add fat and 2) make it simpler.

Balsamic Mustard Greens and Chickpeas
(adapted from Fat-Free Vegan Kitchen)

olive oil
1/2 onion, thinly sliced
4 cloves garlic, minced
red pepper flakes
salt, if needed
10 ounces mustard greens, de-stemmed and chopped
2 TB balsamic vinegar
1/4 c vegetable broth
1/2 tsp tamari
1/4 tsp sugar
1 c cooked chickpeas, rinsed and drained

Saute onion in olive oil, adding garlic soon after beginning.  Then add greens, saute until bright green, and add vinegar, broth, tamari, sugar, and chickpeas.  Continue cooking until most of the liquid has evaporated.

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