May 8, 2013

Mustard Greens w Balsamic-Glazed Chick Peas

In my efforts to consume more green leafy vegetables, I picked up a big bunch of Kale and a big bunch of Curly Mustard Greens at the store this past weekend. Back home in India we only eat mustard greens in one preparation - Sarson ka Saag which I've posted before and I wanted something different this time. A quick Google search revealed a gem of a recipe by FatFeee Vegan Kitchen. I used it almost to a tee, with one slight modification and one substitution. 

FFVKs Mustard Greens w Balsamic-Glazed Chick peas

Prep Time: 30 min

Ingredients (2 Big Servings): 

  1. 4 cups Mustard Greens
  2. 1 medium Red onion, julienned
  3. 2 x 15 oz cans of Chickpeas 
  4. 2 tsp Garlic powder
  5. 1 tsp Deggi Chilli Powder
  6. 1/2 teaspoon salt (Optional, I didn't use any)
  7. 4 tbsp Balsamic Vinegar
  8. 4 tbsp Low-Sodium Soy sauce (this is a lot more than the original recipe)
  9. 1 tbsp Honey (my substitute for Agave Syrup)
  10. 1 tbsp Vegetarian Oyster Sauce (my addition)
I pretty much followed the original recipe. Remove stems form mustard greens, tear leaves into bite-sized pieces and wash the leaves well to remove any traces of dirt. Allow to sit in a colander while you prepare the onions. Line a deep pot with water and add garlic powder and deggi chili powder along with julienned onions. Sauté the onion until translucent and then cover with drained mustard greens and cover for 2-5 minutes to allow the greens to wilt to a bright green (do not overcook). Remove greens and onions from the pan with a slotted spoon, allowing them time to drain, and place in a bowl. To the remaining liquid in the pan, add balsamic vinegar, soy sauce, honey and oyster sauce. If there isn't enough liquid (~1/8 cup) in the pan, add more water. Mix ingredients into the broth and add chickpeas. Cook, with occasional stirring, over medium-high heat until the liquid is almost gone and the chickpeas have a nice glaze over them. Once done, remove from heat, spoon the greens into serving plates and top with glazed chickpeas. Garnish with freshly cracked black pepper and serve warm. The original recipe suggested offering additional balsamic vinegar at the table. 

My Assessment: Loved it!! The chickpeas were great with the balsamic glaze. I think this recipe would go well with any robust greens (kale, collards) but with a more tender green, like baby spinach I think you wouldn't even need to wilt the greens. These could be served over a bed of raw baby spinach. 

Nutrition Facts (Per Serving): Calories 474 (Fat Calories 57)
Total Fat 6.3 g; Carbohydrates 84.3 g; Fiber 22.5 g; Sugars 26.1 g; Protein 25.4 g

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