Chick peas with collard greens and roasted tomatoes

If you roasted some tomatoes already, then this recipe is really quick to do. You can serve it as a side dish, eat it just like this or with an egg for breakfast.

Ingredients
2 tablespoons of extra virgin olive oil
2 medium size garlic cloves, minced
1/2 teaspoon red crushed chile pepper
1- 15.5 oz can chickpeas
1 teaspoon of herbes de provence (or others)
1 packed cup of collard green, roughly chopped (or spinach)
1 cup of roasted cherry tomatoes, roughly chopped (or regular size roasted tomatoes chopped in 1 inch cubes)
2 tablespoons of olive tapenade
Salt and pepper

Direction
In a heavy medium size skillet, heat up 2 tablespoons of extra virgin olive oil. When oil is hot but not smoking add garlic, chile pepper, chickpeas and herbes de provence. Cook on medium heat for about 2 minutes, add collard green. Cook for 1 minute or until wilted. Add
roasted tomatoes (see previous post for recipe) and olive tapenade. Season with salt and pepper and serve!