Balsamic-Glazed Chickpeas & Mustard Greens

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe showcases our super-sweet Walla Walla onions.

10 oz. mustard greens
1/2 Walla Walla onion
6 tablespoons vegetable broth
4 cloves garlic
Pinch red pepper flakes
Salt
2 tablespoons balsamic vinegar
1/2 teaspoon tamari or soy sauce
1/4 teaspoon honey
1 cup chickpeas (garbanzo beans), cooked (may substitute Nash’s field peas)

Remove large stems from washed greens and tear into bite-size pieces. Saute onion in broth until soft, and add garlic and red pepper. Add more broth if necessary and cook for another minute. Add greens and stir until wilted, about 3-5 minutes. Add salt to taste.

Remove greens and onions from pan, leaving liquid. Add vinegar, soy, honey and more broth, if necessary. Add chickpeas and cook until liquid is reduced to half. Spoon chickpeas over greens and drizzle with sauce. Serve with chopped chicken, shrimp, or sausage, or on its own.