Updated: Jun 13
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tbsps vegetable broth, divided
4 cloves garlic, chopped
1 pinch cayenne
1/2 tsp salt (optional)
2 tbsps balsamic vinegar
1/2 tsp coconut aminos
1/4 tsp maple syrup
1 cup cooked chickpeas, rinsed and drained
1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes.
3. Add the chopped garlic and cayenne and another tablespoon of broth and cook, stirring, for another minute.
4. 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.
5. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
6. Add the balsamic vinegar, coconut aminos, and 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.