Something I made with the ingredients I had on hand:

Prepare the kale first. Preheat the oven to 150 degrees Celcius. If you have fresh kale, trim the leaves off from the core stalk and wash them thoroughly. The stems can be very chewy, so trim the leafy parts off the stem, or slice the edge of the stems to make them thin and pliable. The leaves may be chopped into smaller pieces, or left as is. In a mixing bowl, massage the kale - firmly squeeze the leaves and roll them between your fingers until it smells like a freshly mown lawn, or maybe broccoli. Gradually add a tablespoon of olive oil and massage it thoroughly and evenly into the leaves. Distribute the kale on a baking sheet and place it in the middle of the oven for about 15 minutes or until the edges of the leaves are crispy and brown.

Prepare a chicken or vegetable broth with water, skim milk, a splash of olive oil, and spices. Add pre-cooked garbanzos. Bring the soup to a boil and add the kale when it is ready. Let it simmer for a few minutes.