Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 6
Chris Morocco

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Credit: Christopher Testani

Recipe Summary

hands-on:
25 mins
additional:
35 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Heat a large ovenproof skillet over high heat. Season the steak with 1/2 teaspoon each salt and pepper.

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  • Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Add the steaks and cook until brown, 3 to 4 minutes per side. Transfer to oven and cook until an instant-read thermometer inserted into the center of the thickest steak registers 130° F, 4 to 6 minutes more. Transfer to a plate. Let rest for 5 minutes, then thinly slice against the grain.

  • Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add as much kale as will fit, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing and adding more kale as there is room, until the kale is completely wilted but still bright green, 8 to 10 minutes. Add the cream and 1/4 cup water. Cook, stirring occasionally, until the kale is tender, 5 to 7 minutes. Add the beans and stir to warm through.

  • Serve the steak over the creamed kale and beans, sprinkled with the chives.

Nutrition Facts

830 calories; fat 43g; cholesterol 225mg; sodium 970mg; protein 78g; carbohydrates 33g; sugars 2g; fiber 8g; iron 8g; calcium 315mg.
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