This dish is perfect for a hearty, quick, and nutritious meal that’s equally satisfying and comforting. If you can’t find mustard greens in your region, fresh collard greens or spinach makes an excellent substitute. Chickpeas add healthy fats and protein to the fresh greens. Serve solo or top with grilled fish for an even more nutritious main dish meal.
Yield : 3-4 servings
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
- ½ lb mustard greens, stemmed and chopped
- ½ cup vegetable broth
- 1 (15-ounce) can chickpeas (also called garbanzo beans), rinsed and drained
- Salt and freshly ground black pepper to taste
- Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook for 3 to 5 minutes or until barely golden, stirring often.
- Add mustard greens; cook for 3 to 4 minutes or until wilted and bright green, tossing often. Add broth and beans. Cook, covered, until heated through, about 5 minutes.
- Season with salt and pepper. Serve immediately.
Featured Ingredient: Mustard Greens
Mustard greens have most commonly been used in Southern cuisine, but have recently gained lots of attention as part of the the “super foods” movement for their nutritional density. Mustard greens are the winter greens with the most bite – a bit bitter, with lots of peppery taste, plus a hint of sweetness once nipped by a winter frost. These greens can be eaten raw or cooked like spinach or cabbage. If eating them raw, we recommend harvesting younger, tender leaves as they will carry a less peppery punch. Mustard greens also make an excellent substitution for lettuce on sandwiches, and a wonderful addition to soups and stews. Find out how easy it is to grow your own mustard greens.