Balsamic Glazed Chickpeas And Mustard Greens Recipes

MUSTARD GREENS WITH BALSAMIC VINEGAR

Mustard Greens With Balsamic Vinegar image

Provided by Molly O'Neill

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
2 cloves garlic, thinly sliced
3 pounds mustard greens, well rinsed and tough stems removed, very coarsely chopped
2 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper to taste

Steps:

In a very large pot, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the mustard greens, stirring and working them down into the pot until they all fit. Cook for 5 minutes, stirring occasionally. Cover the pot, lower the heat to medium and continue to cook until the greens are very tender, about 10 minutes more. Remove from the heat, stir in the vinegar and season to taste with salt and pepper. Serve immediately.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 4 grams

BALSAMIC GLAZED CHICKPEAS AND KALE

Balsamic Glazed Chickpeas and Kale image

The balsamic vinegar gives this dish a lovely flavor. It is based on a recipe from "Wild About Greens" by Nava Atlas. I made some changes so it worked better with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and jarred garlic.

Provided by Anne Sainz

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs kale, de-stemmed & chopped
1 1/2 cups mushrooms or 6 mushrooms, sliced
2 large onions, thinly sliced
9 garlic cloves, minced
1/8 teaspoon hot pepper flakes
3/8 cup balsamic vinegar
1 1/2 teaspoons low sodium soy sauce (to taste)
1 teaspoon agave nectar
2 (15 ounce) cans low-sodium chickpeas, drained and rinsed
1/2 teaspoon oil (to coat pan)

Steps:

Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Prepare mushrooms, onions and garlic. Add pepper flakes and set aside.
Mix soy sauce, agave nectar and chickpeas and set aside.
Coat large frying pan or dutch oven (at least 5 quarts) with oil and cook mushrooms, onion, garlic and pepper flakes until soft, about 4 minutes. Add small amounts of water if needed to prevent sticking.
Add as much kale as will fit in the pot and small amount of water if needed. Cover and cook greens until wilted and soft. Continue adding kale until it all kale is in the pot, adding water if needed to prevent sticking and stirring frequently.
When greens are cooked, remove with a slotted spoon and set aside, leaving liquid in the pan. If there is no liquid, add 2 tablespoons water.
Add balsamic vinegar, soy sauce and agave nectar to the liquid in the pan.
Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half.
Return kale to pan, combine and heat through.

Nutrition Facts : Calories 509.7, Fat 7.5, SaturatedFat 0.9, Sodium 165.6, Carbohydrate 90.2, Fiber 21.4, Sugar 17.7, Protein 26.9

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