Ingredients:

1 bunch of kale*
3 garlic cloves, minced
1 can garbanzo beans, drained and rinsed
1/2 small red onion, minced
1 tsp Urban Accents Rio Grande Chili Blend
1 Tbsp olive oil
salt & pepper to taste

Directions:

Thoroughly wash the kale with cold water. Dry with paper towels. Using kitchen shears, cut the leaves away from the thick stem. Discard the stem. Roughly chop the leaves. 

Heat olive oil in a heavy, large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add the garlic and cook 2 minutes. Add kale and Rio Grande Chili Blend. Using tongs, stir the ingredients until the kale has wilted, about 5 minutes. Add garbanzo beans and cook for an additional 3 minutes. Season to taste with salt and pepper (add additional Rio Grande Chili for more heat).

*Note: This may look like a lot of kale, but it cooks down tremendously.