Charred Kale + Potato Skillet Recipe

Cooking Instructions

1. 1

   Braised Beef Short Rib

   In a large pot, heat olive oil over medium heat. Season the beef short rib with salt and pepper, sear on all sides until browned. Add pearl onions and mushrooms, sauté until soft. Pour in Madeira wine and cover. Cook on low heat for 2-3 hours until beef is tender.

2. 2

   Prepare Kale and Potatoes

   While the beef is cooking, wash and chop the kale into bite-sized pieces. Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside.

3. 3

   Char the Kale

   In a skillet, heat olive oil over medium-high heat. Add kale and sauté until charred, about 5-7 minutes. Season with salt and pepper.

4. 4

   Combine Ingredients

   Once the beef is done, shred the meat and combine it with the charred kale and potatoes in the skillet. Stir to mix well.

5. 5

   Cook Sunny Side Up Eggs

   In a separate pan, cook eggs sunny side up in a little olive oil until the whites are set and yolks are still runny.

6. 6

   Make Sage Aioli

   In a bowl, mix mayonnaise with finely chopped sage, salt, and pepper to taste.

7. 7

   Serve

   Plate the charred kale and potato mixture, top with a sunny-side-up egg, and drizzle with sage aioli.