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Wilted Mustard Greens with Garbanzo Beans
It's time to harvest mustard greens. And if you've ever grown mustard greens before, you know that you get a lot for a little. It's a low maintenance, high yield crop. Southerners love them because they're nutrient dense, cheap to grow, and easy to prepare. Mustard greens are super peppery in flavor and usually better wilted.
Mustard greens are one of the more nutrient dense greens that you can find. They're loaded with antioxidants including vitamin E, vitamin C and vitamin A. These antioxidants fight against the free radicals that can ravage the body as we age causing cell damage. Add the garbanzo beans and you've got a protein heavy dish as well.
The key to cooking mustard greens is to avoid over cooking them. You'll need to boil them a bit just to remove some of the pungency but that's really all you need to do.
INGREDIENTS
| 2 lbs | mustard greens, stems and coarse ribs discarded, chopped finely |
| 1/4 | onion, minced |
| 1 tbsp | unsalted butter |
| 1/2 cup | organic garbanzo beans, drained and rinsed |
| 1/2 tsp | salt, or to taste |
| 1/8 tsp | black pepper, or to taste |
| Pinch chipotle pepper flakes | |
| 1 tsp | sugar |
| The juice of 1/2 lemon | |
| Small pinch nutmeg | |
PREPARATION:
Method
- Bring a large pot of water to a boil. Add a generous amount of salt to the water. Cook for about five minutes. Do not over cook.
- At the same time, melt the butter in a large skillet over medium heat. Once it's started to bubble add in the onions and cook until they soften a bit. Add in garbanzo beans. Drain the greens and add to the skillet.
- Add remaining ingredients and combine. Take off the heat and let cool a bit before serving.
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