* Exported from MasterCook *
Balsamic-Glazed Chickpeas and Mustard Greens
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces mustard greens
1/2 large red onion -- thinly sliced
4 tablespoons vegetable broth -- divided (4 to 6)
4 cloves garlic -- chopped
1 pinch red pepper flakes
1/2 teaspoon salt -- (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar -- or sugar
1 cup cooked chickpeas -- rinsed and drained
Remove any large stems from the greens and discard. Tear the leaves into
bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable
broth until mostly faded to pink, about 4 minutes. Add the chopped garlic
and red pepper and another tablespoon of broth and cook, stirring, for
another minute. Add the mustard greens, 2 tablespoons of broth, and cook,
stirring, until greens are wilted but still bright green, about 3-5
minutes. Stir in the salt, if using. Remove greens and onions from pan
with a slotted spoon and place in a serving dish, leaving any liquid in
pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in
the pan (if there is no liquid, add 2 tablespoons of broth). Add the
chickpeas and cook, stirring, over medium heat until the liquid is reduced
by about half. Spoon the chickpeas over the greens and drizzle the sauce
over all.
Serve warm, with additional balsamic vinegar at the table.
Serves 2 as a main, or 4 as a side dish
Servings:
Source:
"Susan Voisin and Fatfree Vegan Kitchen"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 221 Calories; 3g Fat (11.2%
calories from fat); 13g Protein; 40g Carbohydrate; 7g Dietary Fiber; trace
Cholesterol; 865mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
2 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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