GREENS & CHICKPEA STEW

Ingredients:
(Makes 2 entree size portions)

1 bunch collard greens, stems removed and leaves roughly chopped
1 yellow onion, thinly sliced
2 Tbsp. olive oil
3 Tbsp. crushed garlic
5 white mushrooms, crumbled
3 small red potatoes
1 can chickpeas (garbanzo beans), drained and rinsed
1 cup vegetable broth
1 Tbsp. brown sugar
2 tsp. apple cider vinegar
1/2 tsp. chili powder
1 tsp. dried parsley
2 Tbsp. mayonnaise
Red pepper, to taste
Black pepper, to taste
Salt, to taste
Garlic powder, to taste
2 servings brown rice, cooked

Directions:

1.  Prick potatoes with fork and nuke for approximately 3 minutes.  Chop and set aside.
2.  Heat oil over medium heat.  Add onion and stir until lightly browned, approximately 6 minutes.  Add garlic, stir, and cook another 4 minutes.
3.  Add greens, toss, just until wilted.
4.  Pour in enough broth to cover vegetables.  Add chickpeas, potatoes, mushrooms, brown sugar, vinegar, red pepper, salt, black pepper, garlic powder, chili powder and parsley.
5.  Bring to a boil, cover, reduce heat to low, and simmer approximately 45 minutes, stirring occasionally.
6.  Stir in mayonnaise until fully dissolved.
7.  Serve over brown rice.

Notes:

*Leave out red pepper when serving to munchkins.

*Stir in sliced, cooked sausage for the carnivores in your life.