Skirt Steak and Collards

This is one of those meals that looks fancier than it is. First, I sliced and toasted some bread.

Then, the steak. All I did was salt and pepper a skirt steak, sear it under the broiler for about seven minutes a side, let it sit while I chopped up some cilantro, and then slice it as thinly as I could. The only things to remember are that your steak should be at about room temperature (let it sit out for an hour or two), that it needs to rest, and that you should slice thinly against the grain. I peppered it, splashed it with a few dashes of Worchestershire, and we were good to go.

The only thing that took a long time was the slow cooked greens. However, I saved myself a lot of energy with a $2.29 mixed bag of turnip, mustard, and collard greens from Trader Joe's. I sauteed some bacon and onions, then added a can of vegetable stock, two cups of water, a four mashed cloves of garlic, and the greens. It smells very sharp and bitter at first, but after a few hours on very low heat everything mellows out into a sweet Southern dish.