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.

  5. Ooh, this is something different for me to try. Sounds like an interesting combination of flavors. Pinning for later.

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