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Number of servings: 4 as a side dish, 2 as an entrée

Ingredients:

3 tightly packed cups of mustard greens, washed, patted dry and sliced

1 cup cooked chickpeas, drained and rinsed

1 small red onion, sliced thinly

4 cloves of garlic, sliced thinly

4 tbsp vegetable broth

2 tbsp balsamic vinegar

1 tsp soy sauce

½ tsp sugar

crushed red pepper, to taste

Preparation:

Cook the onion in a large, heavy saucepan with 1 tbsp of the vegetable broth over medium heat until it starts to soften and turn pink, about 4 minutes. Add the garlic, a little crushed red pepper and 1 more tbsp of broth and cook for one more minute, stirring regularly. Add the other 2 tbsp of broth and the mustard greens and continue to cook for 3 – 5 minutes, stirring regularly, until the greens are wilted. Remove the greens and onions with a slotted spoon and transfer to a serving plate, but leave any remaining cooking liquid in the saucepan.

Add the vinegar, soy sauce and sugar to the pan; if there’s no broth left in the pan, add 2 more tbsp of broth. Add the chickpeas and cook over medium heat until the chickpeas are warmed through and the liquid is reduced by half. Remove the chickpeas from the pan with a slotted spoon and place on top of the greens and then pour the balsamic glaze over the greens and chickpeas. Serve hot with balsamic vinegar on the side.