Balsamic-Glazed Chickpeas and Mustard Greens

Directions

1. 1
   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.
2. 2
   Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute.
3. 3
   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.
4. 4
   Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
5. 5
   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).
6. 6
   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.
7. 7
   Serve warm, with additional balsamic vinegar at the table.