Greens and Chickpeas

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• 2 lbs mixed greens (kale, chard, spinach, mizuna, mibuna, turnip leaves, etc..)
• 1/4 cup extra-virign olive oil
• 8 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup sun-dried tomatoes, chopped finely
• 1 15 oz. can chickpeas (not drained!)
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• ground pepper

Steam the cooking greens until tender, 2-3 minutes. Run them under cold water, then roughly chop.

In large pan, heat the oil over medium-low heat. Saute the garlic until lightly golden, 1-2 minutes. Stir in the pepper flakes, sun-dried tomatoes, chickpeas with liquid, and cooking greens. Heat through.

Remove from the heat, stir in vinegar, and season with salt and pepper to taste