Nobody is more shocked than I about how HUGE a HIT the lacinato kale was last night with my husband. (That’s the dark green kale with crinkled, bumpy leaves, also known as cavolo nero and dinosaur kale.) I’ve been seeing all kinds of leafy greens and pasta everywhere, and thought this carby combo was my best shot at sneaking kale to the table. Bon Appétit‘s February issue has a ton of ideas for using kale, and gives tips for fast cooking: “Simply cook kale for a minute in a pot of boiling salted water. Drain, squeeze out excess water, and sauté with olive oil and garlic for two minutes.” Toss with pasta—we used bucatini, but Barilla Plus spaghetti would be the healthier, guilt-free option—and a squirt of lemon for a little acid. I had some leftover olives from book club the previous evening, so chopped up some of those and added to the mix for some healthier fat (the kind that fights cholesterol) than the typical sausage that usually accompanies kale and pasta on menus. Top with thick shavings of parm for a little protein.