Sauteed kale with chickpeas

– 1 lb kale, stems removed and chopped into bite size
– 1/2 red onion, chopped
– 2 garlic cloves, sliced
– 2 tbsp olive oil
– 12 oz cooked chickpeas
– 1/2 tsp salt
– red pepper flakes
– 1 tbsp red wine vinegar

Boil the kale in salted water for 10 min then drain in a colander (it will shrink somewhat). In a hot pan, add olive oil and onion, let it soften for 5 min. Add garlic and red pepper flakes and let smoke for 1 min. Add kale and cook for 2 min, add chickpeas and let warm up completely. Remove from heat, add red-wine vinegar and salt, and mix well.



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