1. Warm large saute pan or frying pan over medium-low heat. Add garlic and water 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 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.