|5 min||32 min||4|
|3 clove(s)||Garlic (very thinly sliced)|
|1/4 cup||Olive Oil, Extra Virgin|
|6 cup||Black kale (two heads also Dino or Lacinato Kale works)|
|1 can (15oz)||Chickpeas, canned, drained|
|1 tsp||Red pepper flakes|
|1 pinch||Kosher salt|
1. Warm large saute pan or frying pan over medium-low heat. Add garlic and oil and saute, stirring often, until softened but not browned, about 7 minutes.
2. Put about half the kale in the pan. Cover and let wilt for about 2 minutes, then uncover and add the rest of the kale. Using tongs, turn the kale to coat with the oil and garlic. Cover the pan and cook until the kale is tender, 15-20 minutes
3. Uncover and stir in the chickpeas, pepper flakes, and 1 teaspoon salt. Raise the heat to medium and saute until the chickpeas are heated through, about 5 minutes Serve right away.
PREP WORK - WASHING LEAFY GREENS
Chop greens first, then fill large bowl with cold water and immerse the greens in the water. Swish the greens around with your hands for a few seconds, then let them stand so that the dirt and grit falls to the bottom of the bowl. Scoop the greens from the bowl and discard the rinsing water.