Again, use any of the braising-type greens. To make hot pepper oil, gently warm a tablespoon of olive oil and a smidgen of cayenne or red pepper flakes while you make the dish.

2 T olive oil
3/4 lb mushrooms (those 10-oz packs are fine), trimmed and cut into eighths
1 bunch kale, stems removed and leaves cut across into 1/2-inch strips
3 or 4 cloves garlic, peeled and minced
1 can garbanzo beans (2 c), drained and rinsed, if salty
2 T soy sauce, preferably tamari
2 T toasted (dark) sesame oil
3 T toasted sesame seeds
ground black pepper, to taste
1 T hot pepper oil, optional

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the mushrooms and cook until they begin to give off liquid, about 5 minutes. Add the kale. Cook for 15 minutes, stirring occasionally.

2. Mix in the garlic. Cook for another 20 minutes.

3. Add the garbanzo beans. Reduce the heat to low. Stir in the soy sauce, dark sesame oil, sesame seeds, black pepper, and, if more spiciness is desired, the hot pepper oil. Heat through.