Difficulty: Easy - for beginners
Dietary guidance: v v d
10 oz mustard green
1/2 large red onion, thinly sliced
4-6 tablespoons broth (vege or chicken)
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt
2 Tablespoons balsamic vinegar
1/2 teaspoon soy sayce
1/4 teaspoon sugar or honey
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, saute the onion in a tablespoon or two of the 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 the greens are wilted but still bright green, about 3 - 5 minutes. Stir in the salt. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in the pan.
Add the balsamic vinegar, soy sauce and sugar to the liquid in the pan. (If there is no liquid, add 2 T 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 all over.
Serve warm, with additional balsamic vinegar if preferred.