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Eating greens, especially in the late winter, can seem like a chore. Fortunately, not all greens are as susceptible to the winter as standard lettuces. Here’s a hearty, yummy recipe using mustard greens; feel free to get creative and substitute or mix in beet, kale, bok choy, or turnip greens!
TOTAL TIME: 15 min.
- 2 Tablespoons olive oil
- 4-5 medium cloves fresh garlic, minced
- about 1 pound of greens, chopped (remove any tough stems or inner ribs)
- 1 – 14.5 ounce can chickpeas (garbanzo beans), drained & rinsed
- 2 teaspoons soy sauce (use Tamari Soy Sauce for Gluten Free)
- 1 teaspoon sesame seed oil
- 1 teaspoon rice vinegar (use distilled white vinegar for gluten free)
- kosher or sea salt, to taste
- fresh cracked black pepper, to taste
- Heat a large saute pan on medium-high heat. Add the oil, then the garlic. Cook garlic until translucent and fragrant, about 2 minutes.
- Add the greens and cook the greens until they are wilted and tender, folding the greens a couple times to help them cook evenly. Remove the pan from heat.
- Add the chickpeas, soy sauce, sesame seed oil, rice vinegar and season with salt and pepper to taste. Gently fold the chickpeas and seasonings into the greens until everything is combined well.
- Serve warm or cold.