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.
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.