This delicious combination of chickpeas and mustard greens, richly flavored with fits into the category of warm dinner salads, but you could use it as a side dish for up to four people. Recipe and photo courtesy of Susan Voisin, reprinted from FatFree Vegan Kitchen by permission.
- 10 ounce bunch mustard greens
- ½ large red onion, thinly sliced
- 4 to 6 tablespoons vegetable broth, divided
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes
- ½ teaspoon salt (optional)
- 2 tablespoons balsamic vinegar
- ½ teaspoon soy sauce
- ¼ teaspoon agave nectar or sugar
- 1 cup cooked chickpeas, rinsed and drained
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 to 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.
Susan Voisin is the author and photographer of the immensely popular, award-winning blog, FatFree Vegan Kitchen.
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.