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4. Fry the fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd the pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.

braised escarole with currants

SERVES 6

1 tablespoon extra-virgin olive oil

½ teaspoon crushed red pepper flakes

4 garlic cloves, thinly sliced

1 ounce slivered almonds (about ? cup)

4 anchovy fillets, rinsed (optional)

¼ cup dry sherry

½ cup homemade or low-sodium store-bought chicken stock, skimmed of fat

1 tablespoon dark-brown sugar

2 bunches (2½ pounds) escarole, cleaned, drained, and torn into 2-inch pieces

¼ cup currants

1. Heat the oil in a large, high-sided skillet over medium-low heat. Add the red pepper flakes; stir until fragrant, about 1 minute. Add the garlic and almonds; cook until light golden, about 3 minutes. Add the anchovies; stir until mashed and well combined with oil mixture. Add the sherry; cook until most of the liquid has evaporated. Add the stock and sugar; stir until the sugar has dissolved.

2. Add the escarole in batches, tossing and adding more as it wilts until all has been added to the pan. Cover; cook over low heat, stirring occasionally, until wilted.

3. Add the currants, and cook until the escarole is tender, about 10 minutes more. Serve.

FIT TO EAT RECIPE PER SERVING: 112 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 11 G CARBOHYDRATE, 175 MG SODIUM, 4 G PROTEIN, 6 G FIBER

sautéed spinach with pecans and goat cheese

SERVES 6

2 tablespoons extra-virgin olive oil

1 medium red onion (about 8 ounces), halved and thinly sliced

1¼ pounds baby spinach

2 tablespoons sherry vinegar

½ cup coarsely chopped pecans

¼ cup soft goat cheese (about 2 ounces), crumbled

1. Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.

2. Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

FIT TO EAT RECIPE PER SERVING: 195 CALORIES, 14 G FAT, 4 MG CHOLESTEROL, 16 G CARBOHYDRATE, 216 MG SODIUM, 5 G PROTEIN, 6 G FIBER

mustard greens and peas

SERVES 8

¼ cup unsalted butter

1 medium yellow onion (about 5 ounces), thinly sliced

2 garlic cloves, sliced

2 bunches mustard greens (about 2 pounds), trimmed and cut crosswise into 2-inch strips

½ cup homemade or low-sodium store-bought chicken stock

Coarse salt and freshly ground pepper

10 ounces partially thawed frozen or fresh shelled peas (1¾ cups)

1. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 2 minutes. Stir in greens and stock; season with salt and pepper. Cover; cook, stirring occasionally, until greens are wilted but not completely cooked, about 8 minutes.

2. Stir in peas. (If you are using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.) Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes. Transfer to a serving dish with a slotted spoon. Serve immediately.

spicy chickpeas with fresh green chiles

SERVES 4 TO 6

¼ cup vegetable oil

2 onions (about 7 ounces each), 1 chopped, 1 thinly sliced for garnish

½ teaspoon ground cumin

½ teaspoon ground allspice

½ teaspoon ground cinnamon

1 teaspoon ground coriander

1/8 teaspoon cayenne pepper

¾ teaspoon coarse salt

2 garlic cloves, minced

1 piece (1 inch) peeled fresh ginger, chopped (about 1 tablespoon)

2 tablespoons tomato paste

1 can (15 ounces) chickpeas, drained and rinsed

2 to 4 fresh green chiles (such as Pinocchio’s Nose or jalapeño), 1 seeded and finely chopped, remaining seeded and thinly sliced lengthwise for garnish

1 ripe tomato, halved and thinly sliced, for garnish

3 large pitas or naan (Indian bread), for serving

8 ounces plain yogurt, for serving

Lime wedges, for serving