Ready in under 30 minutes, this low fat - high fiber dish can be a main or side.

(Start to finish: 25 minutes)

1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 to 1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium vegetable or chicken broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/8 teaspoon salt
15-ounce can chickpeas, rinsed

In a large, deep skillet or Dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale and cook, tossing with two large spoons, until bright green, about 1 minute.

Add the broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, about 8 to 10 minutes. Stir in the chickpeas and cook until they are heated through, 1 to 2 minutes.

Makes 2 main or 4 side servings.