Balsamic-Glazed Chickpeas and Mustard Greens

12 Oct

This is based on a recipe from FatFree Vegan Kitchen, but I am not vegan.  You can try this with Swiss Chard, but it’s better with Mustard Greens.

Balsamic-Glazed Chickpeas and Mustard Greens


Time: pretty quick – 1/2hr?

  • Mustard Greens (whatever you got this week)
  • 1/2 red onion, as thinly sliced as you can
  • 1 can chicken broth
  • 4-5 cloves garlic
  • Pinch of Crushed Red Pepper
  • 1/2 tsp salt (meh)
  • 2 T balsamic vinegar
  • 1/2 tsp soy sauce
  • 1/4 tsp sugar
  • 1 can chickpeas – rinsed and drained

Rinse, dry and chop mustard greens into edible pieces.

Saute onion in skillet using a few T of broth (instead of oil).  Cook until faded pink and add broth as necessary to keep onion from sticking.  Add garlic, pepper and a couple more tablespoons broth (cook another minute or so).

Add greens and a couple more tablespoons broth.  Cook, until wilted but still bright green (3-5 min).  Remove greens and onion from pan, leave any liquid.

Add balsamic, soy sauce, sugar, 2 T broth and chickpeas to pan.  Cook until sauce reduces.  Pour chickpeas and sauce over greens.  Taste, season as necessary.


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