Remove the skillet from the oven and immediately transfer the steaks to a plate and tent with foil to keep warm; let rest while you make the sauce. Pour the olive oil into the still-hot skillet, followed by the kale, capers and garlic. Cook, stirring, using only the ambient heat from the skillet, until the kale is wilted and starting to brown at the edges, about 2 minutes. Pour in the 2 tablespoons of water and stir to scrape up any browned bits on the bottom of the pan. Stir in the soy sauce and vinegar, then scrape the sauce into a bowl.
"Sauce" - Google News
April 29, 2020 at 04:22AM
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Half-Salted Steaks With Kale-Caper Sauce Recipe - Los Angeles Times
"Sauce" - Google News
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