Braised Mustard Greens with Sesame Chickpeas
This recipe somehow got lost in the mix this past spring and I’d somehow forgotten to post it. However, after coming home from the farmers market on Saturday with far too many leftovers of mustard greens (gasp!) I was inspired to whip up this miso-braised mustard green salad again. In fact-I’m munching on it for a second day in a row as I type this. With the addition of caramelized sesame chickpeas this salad gets two (very) enthusiastic thumbs up! Thanks to Martha Stewart for the inspiration for the sesame chickpeas. They are addicting and accompany the umami-rich flavor in the mustard greens beautifully. This salad is simple to prepare and is definitely a salad that is forgiving so play around with your proportions and ingredients. I made today’s version slightly different from yesterday’s version but the method is the same and equally delicious. Have fun with the recipe and hopefully this will inspire you to pick up a bunch of mustard greens the next time you pass by them at the farmers market. Also–Tumbleweed Farm CSA folks–this is a great recipe to turn to for this weeks box (hint hint!)
Cheers to mustard greens (and hopefully a new flush of mustard green fans after this recipe). Fingers crossed we sell out next week!
Mustard Greens with Caramelized Sesame Chickpeas
Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4Sesame Chickpeas
- 1 15 ounce can chickpeas, drained and rinsed
- 1 tablespoon maple syrup
- 1 teaspoon extra virgin olive oil
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- salt and pepper
- 2 teaspoons white miso
- 1/4 cup warm water
- 1/2 teaspoon Chili Garlic Sauce (or Sriracha) + more to taste
- 1 large bunch of mustard greens, roughly chopped
- 2 teaspoons extra virgin olive oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon maple syrup
- toasted sesame oil for serving
- toasted sesame seeds for serving
- Preheat the oven to 350F.
- Thoroughly pat the chickpeas dry with a kitchen towel. Place the chickpeas in a bowl with the remainder of the chickpea ingredients and stir until well combined. Place the chickpeas on a parchment lined baking sheet and bake in the oven until golden brown, about 35-45 minutes. Shake the pan every 15 minutes or so and keep a close eye on the chickpeas after the 30 minute mark.
- Meanwhile whisk together the miso, warm water and Chili Garlic Sauce or Sriracha–whichever you are using.
- In a large skillet heat the olive oil over medium heat. Add the mustard greens and cook, stirring occasionally, until they begin to wilt and turn bright green. Add half of the miso water, cover the pan and continue to cook for about 2 minutes longer. Remove the lid, add a touch more of the miso water (only if the mixture seems a bit dry) and continue to cook for about 2-3 minutes longer.
- Stir in the rice vinegar and maple syrup. Toss well. Drizzle the greens with toasted sesame oil and sesame seeds. Serve with roasted chickpeas and enjoy.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Chickpeas were adapted from Martha Stewart