I had a skirt steak in the refrigerator that I really wanted to have for dinner on Sunday. I figured I'd just have Steve grill it up and it would be delicious. But we needed something to go with it....hmmm. So while Steve and I were out and about on Sunday afternoon, we stopped at this small market that has a great produce department, with lots of organic fruits and vegetables you can't always find elsewhere. We started browsing around, trying to get some inspiration. That's when I saw the organic kale. I remembered having it at a restaurant a while back. It had been sauteed until it was crispy and then it was topped with slices of steak and it was absolutely fantastic!
The decision was made. This would go perfectly with the skirt steak. I'd saute it in some olive oil, until it was crisp, add a little salt and pepper and it would make a perfect bed for slices of our skirt steak to top.
Well, it was fantastic, just like I remembered from the restaurant! I was a little concerned that Alex wouldn't go for it, but he had seconds and told me that it was definitely a "keeper". When it's cooked until it's crispy, it tastes a little bit like roasted broccoli and a little bit like popcorn and it was a perfect accompaniment with the steak. I think it could be good just to snack on, too.
If you think you don't like kale or that your children wouldn't like it, you really should try it this way. It really is a "superfood" and it's loaded with antioxidants, vitamin A, vitamin C, iron and calcium.
- 1 bunch kale, rinsed and dried
- olive oil
- salt and pepper
Chop the kale into bite size pieces. Coat the bottom of a large skillet with olive oil (about 2 to 3 tbsp) and heat over medium heat. Once pan is hot, add kale, stirring to coat with the oil.
Cook for about 10-15 minutes until kale is crispy, stirring frequently.
Spoon some of the kale onto a dinner plate and top with slices of grilled steak (I also made some garlic herb butter to top the steak with).
It couldn't be easier OR tastier!