A simple recipe that's easy to adapt, and easy to halve if you're cooking for one. I like to add whatever vegetables I have from the greenmarket, carrots and mushrooms are particularly good. From Nigel Slater's "Eat." —Kristy Mucci
Pull the leaves from the stalks of 3 1/2 ounces (100 grams) cavolo nero or other kale. Shred them, then chop the stalks finely. Pour a little oil into a shallow pan, add the chopped stems and cook briefly, then add an 8-ounce (240-gram) piece of steak. Fry briefly and when it browns, turn over and add 3 chopped green onions. Brown the steak on the other side, then remove from the pan and cover it. Pour 3 1/2 cups boiling water into the pan and stir. Add a tablespoon of bouillon powder and 2 tablespoons of white (shiro) miso, then the cavolo nero leaves. Simmer until the greens wilt. Ladle into bowls, slice the steak into thin strips, and drop into the broth.