Pan-roasted steak with creamed kale recipe

Ingredients

• 2 strip steaks (1 inch thick; about 2 pounds total)
• Kosher salt and black pepper
• ¼ cup olive oil
• 4 cloves garlic, sliced
• 2 bunches curly kale, stems discarded and leaves torn
• ½ cup heavy cream
• 1 (15-ounce) can cannellini beans, rinsed
• Chopped fresh chives, for serving

1. Season the steak with ½ teaspoon each salt and pepper. Brown in 2 tablespoons of the oil in an ovenproof skillet over high heat, 3 to 4 minutes per side. Transfer to a 425°F oven and cook until the center registers 130°F, 4 to 6 minutes more. Let rest for 5 minutes, then thinly slice.
2. Cook the garlic in the remaining oil in a saucepan over medium heat, 2 minutes. Add the kale, ½ teaspoon salt, and ¼ teaspoon pepper; cook until wilted. Add the cream and ¼ cup water; cook until tender. Add the beans; cook until warm. Serve with the steak. Top with the chives.