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.