The following mustard greens recipe is courtesy of FatFree Vegan Kitchen, posted in July of 2009 (http://blog.fatfreevegan.com/). The author writes that mustard greens are "More peppery than other greens–they get that from their mustard lineage–they lack the somewhat cabbage-like taste of collards. They cook more quickly than collards, too, which made them perfect for a quick-fix lunch for two. With some sweet red onion, cooked chickpeas, and a reduced balsamic dressing, they quickly became a complete, light meal."
Balsamic-Glazed Chickpeas and Mustard Greens
10 ounces mustard greens
½ large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
½ teaspoon salt (optional)
2 tablespoons balsamic vinegar
½ teaspoon soy sauce
¼ teaspoon agave nectar or sugar
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. 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 greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
3. Add the balsamic vinegar, soy sauce, and agave or sugar 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.
4. Serve warm, with additional balsamic vinegar at the table.