I picked up a bunch of mustard greens at our local fruit stand, mostly because I was so excited to see real! live! greens! instead of that yucky imported romaine we got for so much of winter. It wasn’t until I got home that I realized I had zero clue how to cook them. I found this dish to VERY spicy and then M told me that wasabi is made with mustard and it all clicked for me-I hate wasabi…so why did I think I’d like mustard greens? Anyway, M was more than happy to eat what I couldn’t finish! The beans were excellent, just next time I’ll be serving mine over kale!
1 pound mustard greens
1 medium red onion, diced
6 tbsp vegetable broth, divided
3 cloves garlics, finely diced
1 tsp red pepper flakes
2 tbsp balsamic vinegar
1/2 tsp soy sauce
1/4 tsp sugar
1 can garbanzo beans, drained, about 1 and 1/2 cups
De-stem the leaves and tear into bite sized pieces. In a dutch oven, stir fry the onion in 2 tbsp of vegetable broth. Add the garlic and red pepper and cook a minute more. Add 2 tbsp more of vegetable broth and the torn greens and saute until soft, about 5 minutes. Once cooked, remove the greens with a slotted spoon, leaving any liquid in the pan.
Add balsamic, soy sauce, sugar, remaining 2 tbsp of veggie broth, and garbanzo beans. Cook on medium heat until liquid is reduced by half, about 8 minutes.
Spoon the glazed garbanzo beans over the wilted mustard greens and serve warm.