Serves 6

12 oz kale, spinach, or chard
1 lb. rotini, gemelli, or penne pasta
¼ cup olive oil
4 large cloves garlic, minced
1 14.5 oz. can diced tomatoes
¼ tsp. hot red pepper flakes
Salt to taste
1 can chickpeas (garbanzo beans, ceci), drained and rinsed
¾ cup freshly grated romano cheese

Bring a large pot of salted water to a boil. Wash kale and cut into bite-sized strips. Add kale to pot and cook for 3-5 minutes, until leaves wilt and soften. Remove from the water and set aside. Return the water to a boil and add the pasta. Cook until done, but still firm. Reserve ½ cup of the cooking water before draining the pasta.

While pasta is cooking, heat olive oil in a 12-inch skillet over moderate to low heat. Add the garlic and sauté for one minute. Add tomatoes, red pepper flakes, and salt to taste. Bring to a simmer and simmer gently for 5 minutes, then add chick-peas. Simmer 5 minutes more. Stir in cooked kale.

Place pasta in a large warm bowl and add the contents of the skillet. Toss gently. Add cheese and toss again, adding reserved pasta cooking water as needed to keep the sauce from becoming too thick. Serve immediately.