2 tablespoons extra-virgin olive oil, 2 turns of the pan
6 cloves garlic, crushed
1 pound trimmed mustard greens, coarsely chopped
Salt and pepper
1 cup vegetable broth
2 (15-ounce) cans chick peas, drained
Heat a skillet over medium heat. Add oil and crushed garlic. Saute garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add 1 cup vegetable broth to the pan. Bring broth to a boil. Cover pan, reduce heat to simmer and cook greens 7 or 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with the stewed greens. Adjust salt and pepper and serve.