I had to find a way to put my leftover kale plants to good use. I am loving my spring kale because it is pest free! Because it is so early in the season, not a single bug was on it! In a bowl mix sweet onion, parsley, sun-dried tomatoes, kale, pepper, traditional feta. Butterfly a flank steak, roll this mixture into it. Sear on all four sides. In another pan cut up red potatoes and mix with Williams & Sonoma pecan wood smoked vegetable seasoning. Pre-bake the potatoes, then add in the meat to finish the cooking process.
The Looseleaf Cookbook 