1
Remove and discard large stems from greens. Cut mustard leaves into bite-size pieces.
2
Chop onion into small pieces.
3
In a pot or wok, saute onion and garlic in half of the broth for about 3 to 4 minutes
4
Add mustard greens and cook until leaves are wilted, about 5 minutes
5
In a separate pan, add the balsamic vinegar, soy sauce, sugar, broth, and drained garbanzo beans. Cook over medium heat until liquid is reduced by about half.
6
Divide the mustard green mixture between 2 plates. Cover each with the garbanzo bean mixture. Serve warm.
7
May also be served over pasta or rice.
