Eating Well Magazine; 4 servings; under 30 minutes

1 Tablespoon EVOO (extra virgin olive oil)
3 cloves garlic, minced
1-1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala (see note)
1/4 teaspoon salt
1 15 ounce can chickpeas

Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons or tongs, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala, and salt. Cover and cook, stirring occassionally, until the kale is tender, 8-10 minutes. Stire in chickpeas; cover and cook until chickpeas are heated through, about 2 minutes.

Tip: For this recipe, remove the stems of the kale, tear or chop up, and then wash. Let some water left on the leaves so that the water slightly steams the kale.

Note: Garam masala, a ground spice mixture traditionally includes coriander, cumin, cinnamon, peppercorns, cardamom and cloves and is commonly used in Indian cooking. Find it in the specialty spice section of most grocery stores.