In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus steaks with collard greens and pancetta over cheesy polenta
Gluten-Free Friendly, Soy-Free, Mediterranean, Protein Plus
2 Servings, 640 Calories/Serving
Southern cooking is no match for Chef Kate. She tackles these down-home flavors with ease, turning humble ingredients—like collard greens, pancetta, steak, and polenta—into a comforting meal.
In your bag
- 1 or 2 cloves organic peeled fresh garlic
- 1 bunch organic collard greens (about ½ pound)
- 3 ounces diced pancetta
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- Steak options:
- 2 Black Angus filet mignons (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- Sunbasket smoky spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
- ½ cup polenta
- ½ cup grated cheddar
Nutrition per serving
Calories 640, Total Fat 35g (45% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 790mg (34% DV), Total Carb. 44g (16% DV), Fiber 8g (29% DV), Total Sugars 1g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the collard greens
- Finely chop, press, or grate the garlic.
- Strip the collard green leaves from the stems; coarsely chop the leaves.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Transfer the pancetta to a paper-towel-lined plate. Spoon off all but 1 to 2 teaspoons fat from the pan.
In the same pan over medium heat, stir in the garlic and cook until fragrant, about 1 minute. Add the collard greens, chicken broth, and apple cider vinegar, increase the heat to medium-high, and cook, stirring occasionally, until the greens are tender, 10 to 12 minutes. Stir in the pancetta, remove from the heat, and cover to keep warm. While the collard greens are cooking, start the steaks.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper and the smoky spice blend.
In another large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the steaks.
For filet mignons:
Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.
For rib-eyes and New York strips:
Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
Transfer the cooked steaks to a plate to rest. Wipe out the pan.
Cook the polenta
In the same pan used for the steaks, bring 2 cups [4 cups] lightly salted water to a boil. Add the polenta in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the polenta is tender and the mixture is thick and creamy, 5 to 7 minutes. Remove from the heat, stir in the cheddar, and season to taste with salt and pepper.
Transfer the polenta to individual bowls. Top with the collard greens, pancetta, and steaks and serve.
- Strip the collard greens.
- Press the garlic (if you have a press).
- Line a plate with paper towels.
- Measure the oil for the polenta.
- Time the cooking.