What We’re Cooking This Week: Cavolo Nero Gratinado

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.I like to have cooked greens in the refrigerator to eat daily with beans, and that makes a hot dish like this quick to put together.