Yields about 4 servings.
Courtesy of Rachael Ray.
Original recipe calls for mustard greens,
but I couldn't find them and used collard greens.
2 tbs. extra-virgin olive oil
3-4 cloves garlic, crushed or chopped
1 lb. greens, trimmed and coarsely chopped
salt and pepper
1 can vegetable broth
2 15 oz. cans chick peas, drained
Heat skillet over medium heat.
Add oil and garlic. Saute garlic for about 2 minutes and then add greens.
Turn and wilt greens in the oil and season with salt and pepper.
Add the vegetable broth and bring to a boil.
Reduce heat, cover the pan and simmer the greens until tender.
Original recipe said 8 minutes. I think 16 is better.
Uncover the pan and add the chick peas.
Stir everything together and cook for about another minute or two.
Adjust salt and pepper and serve.