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Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes offer complex carbohydrates and generous doses of potassium, iron, and vitamin B6. Leave the skin on for extra fiber.

• 1 1/2 pounds small potatoes, such as Red Bliss or fingerling, sliced 1/4 inch thick
• 1 red onion (10 ounces), halved and thinly sliced
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons juice (from 2 lemons)
• 1 garlic clove, thinly sliced
• 1 pound kale, trimmed, cut into large pieces (about 16 cups), and rinsed well, water still clinging to leaves

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