Balsamic-Glazed Chickpeas & Mustard Greens

From Nava Atlas book "Wild about greens"

1 bunch of mustard greens (150-200g size)

½ large red onion thinly sliced

¼ to 1/3 cup vegetable broth

2-3 cloves garlic

1 pinch dried hot red pepper flakes (1 used ½ tsp minced chilli)

1/4c balsamic vinegar

½ tsp soy sauce

¼ tsp agave nectar or sugar

1 can chickpeas drained & rinsed

Remove large stems from the greens & discard the stems. Tear or chop the leaves into bite-sized pieces.

In a deep wok cook onion in about 1 tbs of the broth until it has faded to pink, about 4 minutes

Add garlic and red pepper flakes & another Tbs of broth & cook stirring for another minute.

Add the mustard greens and remaining broth.

Cook stirring until greens are wilted but still bright green, about 3-5 minutes.

Remove greens & onions from pan with a slotted spoon & place in a serving dish, leaving liquid in pan.

Add balsamic vinegar, soy sauce & agave to the liquid in the pan (add 1 tbs more broth if needed)

Add chickpeas & cook over medium heat until liquid reduced by about half

Spoon the chickpeas over the greens and drizzle any sauce remaining in the pan over the top.

Serve warm with additional vinegar if desired.

Had this over black rice - looked stunning and tasted lovely. I guess it could be tried with other greens - silver beet or bok choy maybe. I think spinach would finish up overcooked unless you were very careful