Kale with Roasted Onion Rings
Steve Corry prefers the sweeter, bumpy-leaved Tuscan kale--also known as black kale or cavolo nero--to the greener, curly-leaved variety sold at most grocery stores. But when the Tuscan kind isn't available, regular kale makes a fine substitute. After blanching the leaves until tender, Corry sautes them until the edges are papery thin and crispy; he finishes the dish with a drizzle of imported Spanish olive oil.
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