INGREDIENTS

  • 1 lb filet mignon, thinly sliced
  • 2 tablespoons finely grated fresh ginger
  • 4 garlic cloves , minced
  • 1 medium onion , grated
  • 1/4 teaspoon smoked paprika
  • 2 small dried hot red chilies, crumbled
  • 1/4 teaspoon coarse salt
  • 1 teaspoon extra virgin olive oil
  • 1 bunch kale , stems discarded, leaves cut into 3 pieces each and rinsed several times (1 1/2 lbs)
  • 1/2 cup low sodium beef broth
  • 1/2 teaspoon fresh ground black pepper

DIRECTIONS

  1. Combine beef, ginger, garlic, onion, paprika, chilies and salt in a bowl, making sure beef is well coated.
  2. Heat oil in a large saute pan over med high heat.
  3. Add beef mixture, and cook stirring frequently, until lightly browned, 2 to 3 minutes.
  4. Stir in kale, cover and reduce heat to med low.
  5. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes.
  6. Uncover, and raise heat to med high.
  7. Add stock and cook stirring and scraping bottom of pan, for 1 minute.
  8. Season with pepper.