Any variety of kale will work in this recipe. If available, try ruffled Red Russian kale, Tuscan kale, or Salad Savoy.

6 servings

8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1½ pounds)

2 tablespoons olive oil, divided

¾ cup chopped onion

¼ to ½ teaspoon sweet or hot smoked paprika*

Generous pinch of dried crushed red pepper

Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.

*Sweet smoked paprika is sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, and hot smoked paprika is sometimes labeled Pimentón Picante or Pimentón de La Vera Picante; available at some supermarkets, at specialty foods stores, and from tienda.com.

Originally published in Bon Appétit. Copyright © 2008 Condé Nast Publications.