Cavolo nero, dinosaur, Tuscan, and lacinato are all names given to a long, leafy, crinkly kale variety. Serve this light vegetable dish on its own or add to grains or pasta.

3 Tbs. olive oil
1 medium onion, thinly sliced (1⅓ cups)
3 small carrots, diced (1½ cups)
2 bunches lacinato kale, tough ribs removed, and leaves coarsely chopped (9 cups)
½ tsp. red pepper flakes
3 cloves garlic, peeled and thinly sliced

  1. Heat oil in Dutch oven over medium-high heat. Sauté onion 7 to 9 minutes, or until golden. Add carrots, and cook 2 to 3 minutes more. Add kale and ½ cup water, cover, and cook 2 to 3 minutes, or until kale has wilted. Stir in red pepper flakes and garlic, and cook 1 to 2 minutes more. Add 1¼ cups water, and bring to a simmer.
  2. Cover, reduce heat to medium-low, and simmer 40 minutes, or until kale is tender, adding more water if necessary.
  3. Uncover pot, increase heat to medium-high, and cook 3 minutes, or until most of liquid has evaporated. Season with salt and pepper, if desired.

Calories: 204
Protein: 6 g
Total Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 24 g
Cholesterol: 0 mg
Sodium: 100 mg
Fiber: 5 g
Sugar: 4 g