Ndole Steak And Collard Greens Recipes

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BUTCHER'S STEAK WITH LEAFY GREENS SALSA VERDE



Butcher's Steak With Leafy Greens Salsa Verde image

Butcher's steak is the name of a specific cut of steak, also known as hanger steak (and, occasionally, bistro steak). It's a cut that hangs off the cow's diaphragm, resulting in a steak that has the beefy flavor of a short rib, the fat marbling of a rib-eye and the tenderness of filet mignon. There is only one per animal, making it somewhat exclusive but not especially expensive. It is also a term used for the secret-ish cuts typically available only to butchers and restaurants; but a good butcher will gladly help you unlock those secrets. Other lesser-known, surprisingly affordable cuts that work well here include boneless short ribs, Denver steaks and center-cut top sirloin. These cuts are great with little more than salt and pepper, so you can truly assess their flavor. But a tangy, garlicky salsa verde made from dark leafy greens doesn't hurt. Serve with a squeeze of lemon and a bowl of salty potato chips for a truly faux-bistro experience.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds hanger, thick skirt or flat-iron steak
Kosher salt and freshly ground black pepper
6 scallions
1/2 small bunch kale, Swiss chard, collard greens or mustard greens, leaves and stems very finely chopped (about 2 1/2 cups)
1 garlic clove, finely grated
1/3 cup olive oil
1 tablespoon canola or grapeseed oil
1 lemon or lime, halved
Flaky salt
Potato chips (optional)

Steps:

  • Season steak well with salt and pepper and set aside.
  • Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won't exactly be saucy yet, but as it sits the kale will soften and loosen up.
  • Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
  • Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.
  • Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
  • Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 35 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 579 milligrams, Sugar 1 gram, TransFat 1 gram

SOUTHERN STYLE COLLARD GREENS



Southern Style Collard Greens image

Southern-style greens like my mama use to make.

Provided by tybright31

Categories     Side Dish     Vegetables     Greens

Time 4h15m

Yield 10

Number Of Ingredients 9

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

  • Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
  • Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g

N'DOLE (STEAK AND COLLARD GREENS)



N'dole (Steak and Collard Greens) image

This is served in West Africa, mostly Cameroon. Not usre about cooking time. Found online and posted for ZWT.

Provided by Chef Jean

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 bunch collard greens
1/2 lb stewing beef, chopped
1/2 cup peanuts, shelled and roasted
1/2 onion, sliced in thin wedges
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/4 tablespoon chopped celery
1/4 tablespoon parsley
1/2 bouillon cube
black pepper, to taste
vegetable oil

Steps:

  • Chop collard greens in small pieces and blanch in boiling, salted water for 2 minutes maximum. It shouldn't be too soft.
  • In one pot, boil chopped beef with beef bouillon, onion, salt, celery and parsley. Use the stock from pot to add to the peanut powder (see below).
  • Grind peanuts in blender until peanuts are like a powder. In a large dutch oven, fry peanut powder in a little oil until there is a roasted smell. Stir often, so the peanuts don't stick to the pot.
  • Add the cooked beef, beef broth to the peanut powder to make a thin sauce. Add ginger and garlic to sauce.
  • Stir and add collard greens to sauce and let the mixture simmer for 2 to 3 minutes.
  • Chop onions and fry in oil until opaque. Sprinkle onions over dish just before serving.

Nutrition Facts : Calories 147, Fat 8.1, SaturatedFat 1.6, Cholesterol 24.2, Sodium 99.3, Carbohydrate 7.7, Fiber 3.9, Sugar 1.3, Protein 13.5

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