Chickpeas And Greens

• onion, sliced
• 4 cloves minced garlic
• pinch red pepper
• 5 tbs. broth
• 10 oz. chopped greens
• 1/2 tsp salt
• 2 tbps. balsamic vinegar
• 1/2 tsp. soy sauce
• 1 tsp. sugar
• 1 can chickpeas, rinsed and drained

1. Carmalize 1 sliced onion. (If you are like me you know that this means get your book, turn the burner on low, and stir the sliced or chopped onion for about an hour in some kind of liquid.) Add 4 cloves minced garlic (or some of the stuff you buy already minced in the jar, and Michelle would never do that, just so you know), 1 pinch red pepper (this would be a good spot to put the book down and pay attention to what you are doing), 3 tbs. broth ( Michelle would have some she made from scratch on hand but that is a whole other recipe).
2. Cook, stirring for 1 minute (not sure how important the one minute is, time gets away from me). Add 10 oz. chopped greens (really?!? does anyone really have a kitchen scale?). Arugula, kale, beet greens work best in this recipe, 2 more tbs. of that delicious homemade broth. Cook til the greens are wilted.
3. Add 1/2 tsp salt, 2 tbs. balsamic vinegar, 1/2 tsp. soy sauce,1 tsp. sugar, 1 can rinsed and drained chickpeas. Cook until liquid is reduced by 1/2.
4. Use more broth as needed.

onion, garlic, red pepper, broth, greens, salt, tbps, soy sauce, sugar, chickpeas

Taken from www.epicurious.com/recipes/member/views/chickpeas-and-greens-51646671 (may not work)