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2 On a large rimmed baking sheet, toss the sweet potatoes, garlic, olive oil, thyme, and red-pepper flakes; season with salt. Spread in a single layer, roast until potatoes are fork-tender, turning halfway through, about 30 minutes. Serve hot. SERVES 4

PER SERVING: 130 calories; 5.2 grams fat; 1.6 grams protein; 20 grams carbohydrates; 3 grams fiber

ROASTED CAULIFLOWER WITH PAPRIKA

1 large head cauliflower (1 pound), trimmed and broken into small florets

2 tablespoons olive oil

1½ teaspoons paprika

Coarse salt and freshly ground pepper

1 Preheat oven to 450°F. Place cauliflower florets on a rimmed baking sheet; drizzle with oil, and sprinkle with paprika. Season with salt and pepper, and toss to coat; spread in a single layer.

2 Roast until tender when pierced with the tip of a sharp knife and lightly browned, 20 to 25 minutes, tossing halfway through. Serve hot or room temperature. SERVES 4

PER SERVING: 90 calories; 7 grams fat; 2.3 grams protein; 6.3 grams carbohydrates; 3.1 grams fiber

WILTED MUSTARD GREENS WITH SWEET ONION

1 tablespoon olive oil

1 sweet onion, such as Vidalia, halved lengthwise and thinly sliced

1½ pounds mustard greens (2 bunches), stems removed, leaves sliced crosswise into 1-inch-thick pieces

Coarse salt and freshly ground pepper

2 teaspoons apple-cider vinegar

1 In a large skillet, heat oil over medium-high. Add onion; cook, stirring frequently, until onion is tender and golden, 6 to 8 minutes.

2 Add as many greens to skillet as will fit; season with salt and pepper. Cook until wilted, tossing and adding more greens as they wilt, 2 to 3 minutes total. Stir in vinegar; season with salt and pepper, and serve. SERVES 4

PER SERVING: 82 calories; 3.7 grams fat; 4.6 grams protein; 10.3 grams carbohydrates; 5.7 grams fiber

SAUTÉED KALE WITH GARLIC AND LEMON

Coarse salt and freshly ground pepper

1½ pounds kale (2 large bunches), stems removed, leaves torn into bite-size pieces

2 tablespoons olive oil

2 garlic cloves, minced

1½ teaspoons fresh lemon juice

1 Bring a large pot of water to a boil; add a generous amount of salt. Cook kale until just tender, 4 to 6 minutes. Drain well.

2 Heat oil in a large skillet over medium. Add garlic; cook, stirring, until fragrant, about 1 minute. Add kale; season generously with salt and pepper. Cook, tossing often, until tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine, and serve. SERVES 4

PER SERVING: 126 calories; 7.7 grams fat; 4.3 grams protein; 13.4 grams carbohydrates; 2.6 grams fiber

SWISS CHARD WITH RAISINS AND PINE NUTS

1½ pounds Swiss chard (2 bunches), tough stems trimmed, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)

2 tablespoons olive oil

⅓ cup golden raisins

2 garlic cloves, minced

1 tablespoon balsamic vinegar

2 tablespoons pine nuts, toasted

Coarse salt and freshly ground pepper

1 Wash and drain chard, leaving some water clinging to stalks and leaves. In a large saucepan, heat oil over medium-high. Add chard stalks, and cook until beginning to soften, stirring occasionally, about 4 minutes.

2 Add chard leaves, raisins, and garlic. Cover, and reduce heat to medium-low; cook, stirring occasionally, until chard is tender, 6 to 10 minutes. Pour off excess liquid from pan. Add vinegar and pine nuts, and toss to combine; season with salt and pepper, and serve. SERVES 4

PER SERVING: 166 calories; 10.1 grams fat; 4.2 grams protein; 18.8 grams carbohydrates; 3.5 grams fiber

SAUTÉED ESCAROLE

2 tablespoons olive oil

3 garlic cloves, crushed

1 pound escarole (2 small heads), stems trimmed, leaves torn and washed well

Coarse salt

Lemon wedges, for serving (optional)

In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and lightly golden, about 3 minutes. Add escarole, and season with salt. Cook, tossing frequently, until tender, about 10 minutes. Serve with lemon wedges. SERVES 4