Sauteed Kale and Chickpeas

3 cloves garlic, finely minced
1/3 C. extra virgin olive oil
2 tsp. lemon juice
1 lb. kale, stems removed
1 can chickpeas, drained and rinsed
Red pepper flakes to taste
Sea salt to taste

In a large skillet, heat olive oil over low to medium heat. Sautee garlic for 8-9 minutes until brown. Stir in lemon juice until it begins to emulsify. Add half of the kale. With a tongs, turn kale until coated with olive oil, garlic and lemon juice mixture. Wilt for two minutes. Add remainder of kale. Toss again. Cover and heat until kale is softened, about 15-20 minutes. Add chickpeas. Season with pepper flakes and sea salt. Raise temp to medium-high and cook 5 additional minutes. Serve immediately.