Tuscan Kale with Lemon, Garlic, and Fennel

This quick blanch-and-sauté method produces kale with bounce and beauty (the pretty veined patterns remain intact) if less depth of flavor than long-cooked, but the aromatic seasonings make up for the loss. Serve as a side to lamb, sausage, beef, or poultry. Or include in a vegetable meal (winter squash or sweetpotatoes make good partners), where the assertive leaves hold their own in a meaty role.