Strip Steaks with Creamed Kale
Serves 4
Be sure to wash the kale leaves well before cooking, as they can often be
full of sand.
1½ pounds curly kale, stemmed, leaves cut into 2-inch pieces
½ teaspoon table salt, plus salt for cooking kale
2 tablespoons vegetable oil, divided
1 shallot, sliced thin
4 garlic cloves, sliced thin
1½ cups heavy cream
½ teaspoon pepper, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Lemon wedges
- Bring 4 quarts water to boil in Dutch oven over high heat. Add kale
and 2 tablespoons salt and cook until wilted, 2 minutes. Drain kale in col-
ander, pressing with rubber spatula to remove excess water; set aside. - Heat 1 tablespoon oil in now-empty pot over medium heat until
shimmering. Add shallot and garlic and cook until just softened, about
2 minutes. Stir in kale and cook until any remaining water has evaporat-
ed, 2 minutes. Add cream and ¼ teaspoon pepper and cook until cream
is thickened and clings to kale, about 3 minutes. Remove pot from heat
and cover to keep warm. - Pat steaks dry with paper towels and sprinkle with salt and remaining
¼ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick
skillet over medium-high heat until just smoking. Add steaks and cook,
flipping steaks every 2 minutes, until well browned and meat registers
125 degrees (for medium-rare), 10 to 12 minutes. Transfer steaks to plat-
ter and let rest for 5 minutes. Serve steaks with kale and lemon wedges.
Sweet and Savory Chicken Stir-Fry
Serves 4
Serve over rice noodles.
1 cup pineapple juice
3 tablespoons soy sauce
3 tablespoons Asian sweet chili sauce
2 tablespoons cornstarch
3 garlic cloves, minced
3 (6- to 8-ounce) boneless, skinless chicken breasts,
sliced crosswise ½ inch thick
1 tablespoon vegetable oil
12 ounces broccoli florets, cut into 1½-inch pieces
1 cup 1-inch pineapple chunks
¼ teaspoon table salt
1⁄4 cup water
¼ cup fresh cilantro leaves
- Whisk pineapple juice, soy sauce, chili sauce, cornstarch, and garlic in
bowl until cornstarch is dissolved. Combine chicken and 3 tablespoons
pineapple juice mixture in second bowl and let sit for 15 minutes. - Heat oil in 12-inch nonstick skillet over high heat until just smoking.
Add chicken and cook, without stirring, until well browned on bottom,
about 2 minutes. Stir and continue to cook until chicken is spotty
brown and cooked through, about 2 minutes longer. Transfer chicken to
large plate. - Add broccoli, pineapple, and salt to now-empty skillet. Cover and cook
over high heat, shaking skillet occasionally, until broccoli is tender, about
3 minutes. Return chicken to skillet. Add water and remaining pineapple
juice mixture and cook until slightly thickened, about 1 minute. Sprinkle
with cilantro leaves and serve.
Chickpea and Poblano Quesadillas
Serves 4
If your avocados are not yet ripe, you may need to add an extra 1 to 2 ta-
blespoons of water to the blender when processing the avocado sauce.2 ripe avocados, halved and pitted
3 tablespoons water
1 tablespoon lime juice
¾ teaspoon table salt, divided
1 tablespoon chopped fresh cilantro
1 (15-ounce) can chickpeas, rinsed
8 ounces Monterey Jack cheese, shredded (2 cups)
1 poblano chile, stemmed, seeded, and chopped fine
3 scallions, sliced thin
¼ teaspoon pepper
4 (10-inch) flour tortillas
2 tablespoons vegetable oil, divided- Process avocados, water, lime juice, and ¼ teaspoon salt in blender
until smooth, about 30 seconds. Transfer to bowl and stir in cilantro;
set aside. - Using potato masher, mash half of chickpeas in second bowl. Stir in
Monterey Jack, poblano, scallions, pepper, remaining ½ teaspoon salt,
and remaining chickpeas until combined. Spread 1 cup chickpea mixture
over half of each tortilla, leaving 1⁄2-inch border at edge. Fold tortillas
over filling and press firmly to seal. - Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat
until shimmering. Place 2 quesadillas in skillet. Set large saucepan on
top of quesadillas and cook until browned on both sides and cheese is
melted, about 2 minutes per side. Transfer to cutting board. Repeat with
remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges
and serve with avocado sauce.
Kielbasa Hash with Potatoes and Fried Eggs
Serves 4
Other types of precooked sausage can be substituted for the kielbasa,
if desired.2 tablespoons unsalted butter, divided
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
1½ pounds Yukon Gold potatoes, peeled, grated, and patted dry
1 pound kielbasa sausage, cut into ½-inch chunks
¾ teaspoon table salt
¼ teaspoon pepper
5 teaspoons minced fresh sage, divided
8 large eggs, divided- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high
heat. Add onion and bell pepper and cook until softened, about 4 minutes.
Stir in potatoes, kielbasa, salt, and pepper and cook, stirring occasionally,
until potatoes are lightly browned, about 10 minutes. Stir in 1 tablespoon
sage and gently press mixture into even layer. Continue to cook until
potatoes are well browned on bottom, 2 to 4 minutes longer. - Transfer hash to serving platter. Reduce heat to medium and melt
11⁄2 teaspoons butter in now-empty skillet. Add 4 eggs to skillet and
cook, without flipping, until whites are set, 2 to 3 minutes. Divide eggs
between 2 plates. Repeat with remaining 11⁄2 teaspoons butter and
remaining 4 eggs. Serve eggs with hash, sprinkled with remaining
2 teaspoons sage.