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