So, what did the veggie box bring this week? Two cauliflowers, lots of red and golden beets, a giant celery, and lots of lettuce. I’m getting quite good at this – it’s Wednesday and most of it is gone. Thank God, there’s no more bok choy…
We did get another installment of tuscan kale, which I decided to cook with some boneless beef short ribs that looked nice. When I looked up kale and beef recipes, I found my recipe for salted kale and flank steak salad. How’s about that?
So this is Kale vs. Beef, part II: Green Revenge, or perhaps The Kalening. Oh heck, how about…
Fine, here’s the recipe.
Wash and chop one large bunch of Tuscan kale, into 1 cm wide strips. Toss in a tsp of salt and let drain in a colander.
Thinly slice one pound (1/2kg) of beef. I used boneless short rib, but anything that will fry well (even something like leftover steak) will work. I marinated mine in about two tsp of sake and a pinch of salt.
Prepare 1 cup uncooked quinoa. Use box directions, or simmer in a covered pan with about 2 parts water quinoa until fully cooked. Set aside.
All of the above steps can be done beforehand. When it is time to cook, you will first fry the kale in olive oil until soft. In the last few minutes of cooking, add three smashed cloves of garlic. Remove and set aside.
Next pan fry the beef in oil. Make sure not to overcrowd the pan, or you will end up steaming the meat, rather than frying it. You want the beef to get nicely browned. No soggy meat here.
When you are ready to serve, return the cooked kale to the pan with the beef, stir in the quinoa and cook gently to mix the flavors. Check the salt, add a sprinkle of black pepper, and cover until you are ready to serve.
You could add a squeeze of lemon or a few drops of soy sauce, but I wouldn’t add much else to this dish. The flavors really belong together, and don’t need any help.