Steam the cooking greens until tender, 2-3 minutes. Run them under cold water, then roughly chop.
In large pan, heat the oil over medium-low heat. Saute the garlic until lightly golden, 1-2 minutes. Stir in the pepper flakes, sun-dried tomatoes, chickpeas with liquid, and cooking greens. Heat through.
Remove from the heat, stir in vinegar, and season with salt and pepper to tasteSource: Food Day