Turnip Greens and Fennel

 

1/2 tablespoon olive oil

1/2 bulb of fennel diced turnip greens

1/2 cup chickpeas

1 teaspoon each: olive oil, balsamic vinegar, and stone-ground mustard

 

Heat olive oil over medium heat. Dice fennel and add to the pan. Continue to cook for 4-5 more minutes or until fennel softens. Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt. In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from stove and serve while still warm. Works well with turnips, also - add chopped turnips with fennel.