1/2 large red onion, thinly sliced
4-6 Tbsp. vegetable broth
4 cloves garlic, chopped
pinch red pepper flakes
10 oz. mustard greens, torn into bite-sized pieces, heavy stems removed
2 Tbsp. balsamic vinegar, plus extra for serving
1/2 tsp. soy sauce
1/4 tsp. sugar
1 cup cooked chickpeas, rinsed and drained
Sauté the onion in 1-2 Tbsp. vegetable broth until mostly faded to pink, about 4 minutes. Add chopped garlic, red pepper, and another Tbsp. of broth and cook, stirring, for another minute. Add mustard greens and another 2 Tbsp. of broth; cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Remove greens and onions from pan with a slotted spoon and place in a serving dish. Add enough broth to pan liquids to make about 2 Tbsp. Stir in balsamic vinegar, soy sauce, and sugar. 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 with sauce. Serve warm, with additional balsamic vinegar on the table.
Adapted from fatfreevegan.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
