Balsamic Glazed Chickpeas with Mustard Greens

INGREDIENTS

10 oz mustard greens
4-6 Tbsp vegetable broth, divided
1/2 large onion, sliced thinly
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 tsp sea salt
2 Tbsp balsamic vinegar
1/2 tsp tamari
1/4 tsp agave
1 cup chickpeas, drained and rinsed

DIRECTIONS

Remove the mustard leaves from the large stems and discard stems. Tear the leaves into bite size pieces.

In a deep pot or wok, saute the onion in 2 tablespoons of vegetable broth until onion is translucent. Add in the garlic, red pepper flakes, and 1 tablespoon of vegetable broth and cook for another minute, stirring constantly.  Add the mustard green leaves and 2 more tablespoons of vegetable broth. Cook and stir until greens are wilted, but still bright green. Stir in salt.

Remove the greens and onions from the pan with a slotted spoon and place in a serving dish, leave the remaining liquid in the pan. Add in the balsamic vinegar, tamari sauce, and agave to the liquid in the pan. Add in the chickpeas and cook over medium heat, stirring constantly, until liquid is reduced by half.

Spoon the chickpeas over the greens and drizzle with remaining sauce.

Serves 2.