Leafy greens are getting their due respect these days, don’t you think? I grew up eating turnip greens and spinach in Mississippi, but not collards or kale, swiss chard or broccoli rabe. I love them all, but I’m finding collards so versatile that they are becoming my go-to healthy, leafy green veggie these days. This version combines collards with hearty, spicy-roasted chick peas for a wonderful vegetarian main course (if you sub water for the chicken broth) or an excellent side dish to go along with roasted meat or fish. Healthy for sure, but super tasty as well…the way it should be.