Author Notes
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
Ingredients
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3 1/2 ounces
cavolo nero or other kale
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a little oil
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8 ounces
piece of sirloin steak
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3
chopped green onions
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3 1/2 cups
boiling water
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1 tablespoon
bouillon powder
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2 tablespoons
white (shiro) miso
Directions
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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.
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