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.  


9 thoughts on “CSA Cooking – Balsamic-Glazed Chickpeas With Mustard Greens

  1. This recipe sounds great! I am always trying to find ways to flavor my chickpeas. I never thought of adding them to mustard greens. I bet turnip greens would be good too!

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