In large Dutch oven, heat olive oil over medium low. Add rosemary sprigs, and fry until leaves are crisp and sizzling subsides, about 3–4 minutes. Transfer to paper towel and season, to taste, with salt and pepper.
Add garlic to pot and cook until freckled golden. Add greens, season with salt and pepper, and toss until wilted. Add milk, chickpeas and red pepper flakes. Bring to gentle simmer (avoid full boil). Reduce heat to maintain simmer, then partially cover until mixture has thickened slightly and tastes great, approximately 10–15 minutes. Season, to taste, with salt and pepper.
Remove rosemary sprigs. Pinch top of each sprig and swipe fingers downward to remove leaves. Crumble leaves between fingers and add to beans. Serve with or on bread, and drizzle with additional olive oil, if you like. Serves 4.
