Saucy chickpeas with kale

A generous glug of olive oil lends silky richness to canned chickpeas and frozen kale, making this easy dish taste far greater than the simple pantry dinner that it is. Frozen kale typically comes in bags and is easy to separate into small pieces by lightly banging it on the counter. There’s no need to thaw it before it goes into the skillet. The crushed red pepper adds a little heat to the dish, but you can adjust the amount according to your wariness or love of spicy food. If you can't find frozen kale, spinach would be a fine substitute.