I really like mustard greens, if you’ve never tried them this is a great starting point! This can be served as a side dish or a warm dinner salad. I like mine over quinoa for dinner! My toddler enjoyed this, she likes chasing the chickpeas around her plate. 🙂
This recipe is from one of my favorite plant-based food blogs, Fat Free Vegan. She has such delicious recipes and lots of them! I changed the original recipe in an effort to reduce my sodium intake. 🙂
- 10 ounces mustard greens – (I used one whole bunch)
- 1/2 large red onion, thinly sliced
- 4-6 tablespoons vegetable broth, divided – (I used water to saute to reduce sodium)
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes
- 1/2 teaspoon salt (optional)
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon soy sauce – (I used coconut aminos)
- 1/4 teaspoon agave nectar or sugar – (I used maple syrup)
- 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 (or water saute) 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/coconut aminos, and agave or sugar/maple syrup 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.