4 cups of kale (stems removed)1 can of chick peas1 small onion (chopped)2 cloves of garlic (chopped) (optional)4 eggs (boiled and quartered)1/4 cup olive oil1 teaspoon of vinegar (optional)Salt Pepper
Preparation
Saute the onion and garlic in half of the olive oil for about 1 minute on medium heat.
Add the kale and saute stirring once in a while (you will notice the kale will start to wilt as it cooks).
Lower heat and cook the kale to your desired preference for as little as 5 minutes to 10 minutes or longer.
Drain and rinse chick peas and add to the kale.
Cook until the chick peas are warm.
Add the salt and pepper to taste.
Add the quartered boliled eggs and drizzle with the remaining olive oil and vinegar before serving.