Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium heat until the oil shimmers.
• Add 1 cup kale (stems removed and roughly chopped), 2 cups collard greens (stems removed and roughly chopped), 2 cups mustard greens (stems removed and roughly chopped), and 1 cup Swiss chard (stems removed and roughly chopped) to the skillet. If the skillet is crowded, add the greens in batches, pressing them down so they contact the pan.
• Cook the greens, stirring or tossing occasionally, until they begin to wilt and reduce in volume, about 3–5 minutes.
• Stir in 3 cloves garlic (minced), 1 cup chickpeas (cooked and rinsed), 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
• Continue to cook, stirring occasionally, until the garlic is fragrant and the greens are fully wilted and heated through, about 2–4 minutes.
• If excess liquid collects in the skillet, drain or spoon off the liquid to your preference.
• Serve the garlic-braised greens and chickpea salad hot.