I'd say this fits into the
category of warm dinner salads, but you could serve it as a side dish to up to
four people.
Ingredients
10 ounces mustard greens
1/2 large red onion, thinly
sliced
4-6 tablespoons vegetable
broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic
vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or
sugar
1 cup cooked chickpeas, rinsed
and drained
Directions
Remove any large stems from
the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot
or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly
faded to pink, about 4 minutes. Add the chopped garlic and red pepper and
another tablespoon of broth and cook, stirring, for another minute. Add the
mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are
wilted but still bright green, about 3-5 minutes. Stir in the salt, if using.
Remove greens and onions from pan with a slotted spoon and place in a serving
dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and
agave or sugar to the liquid in the pan (if there is no liquid, add 2
tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat
until the liquid is reduced by about half. Spoon the chickpeas over the greens
and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar
at the table.
More Ideas for using
Greens:
