Tuesday, October 20, 2009

Balsamic-Glazed Chickpeas and Mustard Greens

Mustard greens. We've found a number of tasty ways to use them. This approach comes from a vegan recipe blog that we stumbled upon. Good thing, because we had two week's worth of mustard greens to cook. Here's our approach to a double batch - prepared by Senior Chef #2.

The Method

  1. Chop 1-2# of mustard greens
  2. Slice a medium red onion.
  3. In a deep pot, saute the onion with a couple of TBs vegetable broth.
  4. Add 8 cloves garlic, chopped with another 2 TBs of broth and 1/4 cayenne pepper.
  5. Cook until the garlic softens.
  6. Add the mustard greens along with several TBs of broth.
  7. Cook until the greens are wilted but still colorful (a few minutes).
  8. Remove greens to a dish leaving liquid in pot.
  9. Add 4-5 TBs balsamic vinegar, 1 tsp soy sauce, and 1/2 tsp sugar to the liquid.
  10. Bring to a boil and add 2 cans of cooked garbanzo beans.
  11. Return to boil and simmer until the liquid reduces and thickens.
  12. Serve over brown rice.

The Result
We garnished this with crumbled feta cheese, which added a nice saltiness. The greens were nicely done, not too strong, but a bit gritty. (Junior Chef #1 and chief veggie washer was unhappy with this. We discussed ways to improve the grit removal next time.) Glazed chickpeas were tart and creamy. They paired well with the greens and chewy rice. 

Overall, a solid vegetarian entree...but another lousy example of blogtography, sorry.

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Kudya Bwino Bwino (Eating Well) © 2009