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Cook Time: 15 minutes

Serves: 4

1 small bunch (8–10 ounces) Tuscan (lacinato) kale, washed and dried

2 tablespoons extra-virgin olive oil

Coarse salt

Preheat the oven to 400°F. Pull the kale leaves from the tough stems. Gather the leaves together and cut into thin (⅛-inch) slivers. You should have about 6 cups packed.

Place the kale on a baking sheet, drizzle with the oil and toss to coat. Spread in a single layer and sprinkle lightly with a pinch or two of salt. Roast until the kale is crisp, about 12 minutes. Transfer to a serving dish.

Shortcuts

To quickly pull the ruffled kale leaf from the tough stem, fold the leaf in half over the stem, like a book. Holding the leaf firmly at the stem, use your other hand to pull the leaves down and away from the stem in one fell swoop.

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Make a Meal

Eaten plain like peanuts or popcorn, crispy kale is an addictive snack. Sprinkle over a platter of fried rice, a rice or other grain pilaf or a salad of thick-sliced tomatoes.

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OVEN-BRAISED LEEKS WITH ORANGE AND THYME Vegan

Leeks are too often neglected when we search the produce section for a vegetable side dish. This supereasy oven-braised recipe should remedy that situation. Medium leeks are the perfect size for one per serving. You might want to double the recipe and save half for another day, sprinkling the leftovers with a bit of vinegar and turning them into a side salad for the next meal.

Cook Time: 30 minutes

Serves: 4

4 medium leeks, roots, dark green tops and outside leaves trimmed

¼ cup extra-virgin olive oil

1 strip (½ by 3 inches) orange zest, cut into thin slivers

1 teaspoon chopped fresh thyme

½ teaspoon coarse salt

Freshly ground black pepper

1 tablespoon red wine vinegar or cider vinegar (optional)

Partially cut into each leek lengthwise, spread open and rinse with cold water. Place in a bowl, cover with ice water and let stand until crisped, about 10 minutes.

Preheat the oven to 350°F. Drain the leeks and spread them in a shallow baking dish or on a large baking sheet. Drizzle with the oil, top with the orange zest and ½ teaspoon of the thyme and sprinkle with the salt.

Cover with foil and bake until the leeks are tender when pierced with the tip of a knife, 20 to 25 minutes. Sprinkle with the remaining ½ teaspoon thyme and add a generous grinding of black pepper. Serve hot or add a drizzle of vinegar and serve cold.

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Make a Meal

Serve with Easy Stovetop Polenta ([>]) or Cannellini with Sautéed Fennel and Blistered Cherry Tomatoes ([>]), Oven-Roasted Stuffed Portobello Mushrooms (opposite page) and Oven-Roasted Mini Bell Peppers with Rosemary ([>]).

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OVEN-ROASTED STUFFED PORTOBELLO MUSHROOMS Vegan

Big and meaty, portobello mushrooms can easily be the center of the plate for an all-vegetable meal. Look for blemish-free caps with dusty brown (not moist) gills.

Cook Time: 30 minutes

Serves: 4

4 large (about 5 ounces each) portobello mushrooms, wiped clean, stems removed and reserved

4 tablespoons extra-virgin olive oil

½ cup chopped onion

1 cup coarse fresh bread crumbs from day-old Italian bread (see [>]) or panko (Japanese bread crumbs)

2 tablespoons finely chopped fresh Italian parsley

2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry and chopped

1 garlic clove, grated

Coarse salt and freshly ground black pepper

Preheat the oven to 400°F. Finely chop the mushroom stems.

Meanwhile, heat 2 tablespoons of the oil in a medium skillet until it is hot enough to sizzle a piece of onion. Add the onion and chopped mushroom stems and cook, stirring, over medium heat until golden, about 5 minutes. Add the bread crumbs, parsley, sun-dried tomatoes and garlic and cook, stirring, until the crumbs are heated through, about 2 minutes. Sprinkle with salt and pepper to taste and set aside.

Brush the tops and bottoms of the mushroom caps with the remaining 2 tablespoons oil. Sprinkle on both sides with salt and a grinding of black pepper. Place on a baking sheet, rounded