Sometimes two are better than one!

Balsamic Beef with Kale and Edamame

I saw a Martha Stewart recipe that sounded interesting–Poached Egg with Rice and Edamame. However, I was not real sure how my family would react to green stuff with an egg.

Later, I stumbled upon a recipe for Grilled Balsamic Flank Steak. Having just picked up a flank steak on sale, this was perfect! Plus meat helps make up for the fact that there are vegetables on the plate!

So, I cut out parts of the Edamame recipe and pasted in the Flank Steak!

I left out the egg. Maybe I’ll try that another time.

I didn’t have red pepper flakes or purple cabbage, so I left them out, too. Everyone seemed okay with that. I think the pinch of red pepper flakes added with the garlic would be good. I did add some ground red pepper. I added what I thought was a little. It might have been just a little too much.

Edamame and Kale

  • 1 Tbsp extra-virgin olive oil
  • 1  clove garlic, sliced
  • 2 cups kale, chopped
  • 1/2 cup frozen edamame beans, thawed
  • Coarse salt

In a medium skillet, heat oil over medium heat. Add garlic–cook until you start to smell it, about 30 seconds. Add kale and cook, stirring until wilted, about 2 minutes. Add edamame and cook until heated all the way. Season with salt.

Balsamic Flank Steak

  • ¼ cup balsamic vinegar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp dark brown sugar
  • 1 garlic clove, minced
  • 1 pound flank steak
  • salt and pepper

Mix marinade ingredients together and throw it all in a large ziplock bag. Add the steak. Allow the steak to marinate for 30 minutes at room temperature. You might give it a turn half-way through. Grill until it is cooked like you like. (Some folks prefer a little more pink than others.) Let the meat stand, covered loosely with foil, for about 10 minutes. Cut in thin strips against the grain.

I served it all over brown rice. I’m sure you could serve it without if you wanted. We all like brown rice!

Edamame and Kale with Balsamic Beef

The only issue I had with my frankein-recipe was that it was a little tricky to cut the meat on top of all the other stuff in the bowl. I managed okay though!

Critics’ Corner

Chip: The balsamic marinade on the flat-iron steak gets down into everything for a wonderful blend of flavors and textures.

Megan: I think this is my new favorite way to eat kale. It has just the right amount of kick to offset the green taste.

Katie: I must say, it’s not my favorite thing, but it wasn’t bad, either. It was a new and intriguing idea. I will certainly give it that!

Really? A recipe that is not a cookie or laden with fat and calories? Yes. One can only eat so much of that stuff. There must be a vegetable every now and then.

Somebody help me! I ate one!

I have a long history of not eating vegetables. Okra, green beans, squash–my Dad could tell some stories!

The wisdom of age, ok, quit laughing, the wisdom of age has taught me that vegetables are a must, and some are pretty good.

One that I have not mastered yet is greens! Oh, the slimey-ness, oh the yuckiness, oh the old-people-ness!

Don’t get me wrong, I love old people. My experience with greens immediately takes me to Franke’s Cafeteria in McCain Mall with my mom and grandmother.

I would sit there with my mom, grandmother, and sister and eat my chicken leg (or roast beef), mashed potatoes, macaroni and cheese, jello, and chocolate milk while happily watching the shoppers pass by the big windows. My mother and grandmother would have something like LIVER and GREENS!

The greens looked something like this…


Every kid’s nightmare! They would even use those funny little square cafeteria bottles that had peppers in them!

I was always grateful for my mac and cheese! Greens were, in my little 5 year old mind, for old people.

You can imagine how surprised I was at myself when I thought about trying a recipe for Kale Chips.

I guess I was feeling adventurous–but KALE!

Here is what you need: kale greens, olive oil, garlic salt.

The instructions are just as easy.

Kale Chips

Make sure your kale is washed thoroughly.

Grab a handful and rub it with olive oil.

Sprinkle garlic salt to taste. (The original recipe said a generous amount. I assumed this was to cover up the taste of the kale!)

Bake at 400˚ for 5 minutes. Turn the pan, to insure even heating, and bake 5 more minutes.



Now, the moment of truth, the tasting.

Drum roll please.

The chips were very light and airy. You know when you burn a marshmallow over a campfire and slide the burned part off and eat it? Well, the texture kind of reminded me of that. Weird, I know.

I think I used a little too much of the garlic salt. I thought they were too salty. Next time I will know better.

Will I make them again? Probably, I have a big ol’ bag of kale in my refrigerator! I doubt I will boil it!

Critics’ Corner

Chip: This is proof that you can make just about anything taste good. I really liked these. They are perfect for when you want a lightly crunchy and salty snack.

Megan: Good, but a little too much salt. (Megan liked them enough to take in her lunch the next day rather than potato chips.)

Katie: The kale chips were pretty okay. They just weren’t my taste.