But I thought this was a great recipe. I'm a big fan of chickpeas, garlicy greens, and warm balsamic vinegar with my veggies. It was salty, spicy, vinegary, garlicy, basically full of flavor. Yum. Anyway, here we go.
Balsamic Glazed Chickpeas and Mustard Greens
10 oz mustard greens
1/2 large red onion, thinly sliced
1-2 Tbsp olive oil
4 cloves garlic, chopped (this might be what attracted me to the recipe)
1 (large) pinch red pepper flakes (i.e. crushed red pepper)
2 Tbsp balsamic vinegar
1/2 soy sauce (I use the lower sodium kind)
1/4 tsp sugar (I may have forgotten this, also the recipe also suggests agave nectar, honey would probably also work, but isn't vegan)
1 c cooked chickpeas, rinsed and drained
Remove large stems from the greens and discard. Tear leaves into bite-sized pieces.
In deep pot or wok, saute the onion in the oil until mostly faded to pink, about 4 minutes. Add garlic and red pepper flakes and a little more oil or some water, stirring, for another minute. Add greens, a tablespoon or two of oil, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Remove greens and onions from the pan with a slotted spoon and place in the serving dish, leaving any liquid in the pan.
Add vinegar, soy sauce and sugar to the liquid in the pan (if there is none, add a little water or vegetable stock). 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 all over.
Serve warm with additional balsamic vinegar. A crusty baguette would probably go well (and you could dip it in the vinegar).