Wilted Swiss Chard with Leftover Sirloin Steak

Wilted Swiss Chard with Leftover Sirloin Steak (Serves 1)

Making friends with an organic farmer changed my life. Before making a farm connection, I ate greens a few times per month, maybe once per week. Now I eat greens twice per day and sometimes four times per day. Kale, Swiss chard, beet greens, turnip greens, mustard greens, Yukina savoy, bok choy, Mizuna, spinach, and even broccoli leaves. Seeing the greens in their rows inspires me every time I visit the farm, and the more I eat them, the more I want them. I start every day with a frittata that invariably includes greens. This morning my frittata included eggs, sweet yellow onion, a mix of kales, mushrooms, and diced tomatoes. Yesterday I ate pulled pork with a mix of wilted kale two or three times, once with mushrooms, and every time with dried cranberries. I try to maintain a continuous supply of meat in my refrigerator so I can have wilted greens with pulled pork, pulled chuck roast, ground beef chili, or even leftover sirloin steak whenever I am hungry. I really like wilted greens with leftover sirloin steak.

Prep and cook time: 15 minutes

Ingredient list:

1 big bunch of fresh Swiss chard (or other greens)
Leftover sirloin steak (click here for how to make a great sirloin steak)
Extra virgin olive oil
Apple cider vinegar
Garlic powder

Directions: Rinse greens and shake out excess water as best you can. Strip the leaves from the stems and tear everything into bite-size pieces. Pour a tablespoon or two of olive oil in the bottom of a large skillet over medium heat. Wait for oil to get hot and then add greens. Use two forks to turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. Splash greens generously with apple cider vinegar. The vinegar brightens the flavor. When greens are almost fully wilted, add a serving of sirloin steak cut into bite-size pieces, and let them cook together until the steak is hot. Transfer food from the skillet to a plate and enjoy!

Notes: Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I find dropping enough to fill the skillet all at once helps because the greens themselves then function as a splatter screen.

Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl full of fresh greens to create enough to fill a plate with wilted greens.

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