Step 1
Prepare the chickpeas by heating the olive oil in a large dutch oven or pan (you’ll be using this pan for the mustard greens so make sure it’s large enough) over medium high heat. Add the chickpeas and cook, stirring often, until they begin to brown up a bit, about 3 minutes. Add the balsamic vinegar, honey and salt. Continue to cook until the chickpeas are coated in the balsamic/honey mixture and most of the liquid has evaporated, about 3 minutes longer. Spoon the chickpeas into a bowl and set aside.

Step 2
Heat the remaining 2 Tablespoons of olive oil in the same pan over medium heat. Add the garlic and cook for about 2 minutes. Stir in the mustard greens and a pinch of salt and pepper. Continue to cook until they begin to wilt and turn bright green, about 1 minute. Add the vegetable stock and bring the mixture to a simmer. Once simmering turn the heat to low and cook for about 2 minutes longer. Stir in the mustard and toss to coat. Using tongs or a slotted spoon place the wilted greens on a serving platter and top with the chickpeas and blue cheese crumbles.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.