CSA Cooking – Balsamic-Glazed Chickpeas With Mustard Greens

This week brought another vegetable that, although common in the South, I’ve never been a big fan of – Mustard Greens.  Like most vegetables I grew up not caring for, I figured it was probably because of the Southern method of cooking many items.  Southerners tend to like to cook things for long periods of time, which is not a cooking method that I am fond of.
Fortunately for me, Susan over at Fatfree Vegan had a delicious sounding recipe for Balsamic-Glazed Chickpeas and Mustard Greens.
Other than using a sweet onion instead of a red onion and brown sugar instead of agave nectar, I stayed true to her recipe.  It turned out delicious!  This is definitely one of those that depends on the quality of balsamic you use.  It’s also really easy to prepare – the only hard part is making sure those greens are clean.  It’s amazing how much dirt comes out of them. 

If you’re looking for a great way to prepare greens, I highly recommend you give this a try.  


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  1. michelle warner says:

    this looks so good im going to try this tomorrow night thanks for the tips

  2. Naina John says:

    I am vegetarian and really liked this 🙂

  3. Deanna Middendorf says:

    Oooooo…Yummy, thanks for sharing. I’ll need to do this soon.

  4. Maryann D. says:

    My daughter and I love chickpeas and try to think of different ways to season them. We would love to try this recipe.

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