Deployment meal: Ginger beef with kale

I got a gorgeous, HUGE bag of kale last week in my CSA box. Today I whipped up this little dish and I can’t stop eating it. It’s sooooo delicious. Kale + ginger + beef. How could you go wrong?

Ginger beef and kale 
slightly adapted from Martha Stewart
Serves 4

1 pound thinly sliced beef
2 tablespoons chopped or finely grated fresh ginger
4 garlic cloves, minced
1/2 medium onion, sliced
1/4 teaspoon coarse salt
1 teaspoon extra-virgin olive oil
1 bunch kale (1 1/2 pounds), stems discarded, leaves cut into 3 pieces each, and rinsed well

Combine beef, ginger, garlic, onion, and salt in a bowl, making sure beef is well coated.

Heat oil in a large saute pan over medium-high heat. Add beef mixture, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.

Stir in kale, cover, and reduce heat to medium-low. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes.

Serve hot.

I could literally not stop snitching this from the plate. This will definitely go into the regular rotation.

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