KALE AND CHICKPEAS WITH BACON
3 slices thick-cut bacon
3 tablespoons extra-virgin olive oil
1 (15.5-ounce) can chickpeas, rinsed and drained
1⁄4 teaspoon red pepper flakes
2 pounds fresh kale
2 garlic cloves, minced
Freshly ground black pepper
1. To clean kale—Remove center rib from each leaf and discard. Rinse in large bowl of cold water. Drain by removing leaves from water and draining in colander. Cut leaves into 2-inch pieces.
2. In a large pot of boiling water, cook leaves, uncovered, for 3 minutes, then drain.
3. Cut bacon crosswise into 1⁄4-inch pieces. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 2 tablespoons of fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes; cook over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes.
4. Stir in kale and garlic; cook, stirring for 2 minutes. Season with pepper and drizzle with remaining tablespoon of oil.