• 8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
• 2 tablespoons olive oil, divided
• 3/4 cup chopped onion
• 1/4 to 1/2 teaspoon sweet or hot smoked paprika
• Generous pinch of dried crushed red pepper
Cook kale in a 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.