The Greek dish called tsigarelli served as inspiration for this flavorful way with greens. Wild edible plants are used in traditional tsigarelli, but we opt for kale (either curly or lacinato—also called Tuscan or dinosaur—kale) or Swiss chard. In most recipes, kale stems are discarded, but for this, we chop them and sauté them with a sliced onion to give the dish more substance. Tomatoes, garlic, paprika, lemon and extra-virgin olive oil bring bold Mediterranean flavor to the mix. Serve as a side dish or make it a vegetarian main with orzo or polenta alongside.