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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) sirloin |
3 whole(s) garlic cloves |
1/2 cup(s) chicken broth |
1/2 tablespoon(s) thyme |
1 1/2 tablespoon(s) dijon mustard |
4 cup(s) kale chopped |
Directions:
1. Saute the sirloin and garlic in coconut oil until the sirloin starts to brown. While the sirloin is browining, sprinkle with sea salt and pepper
2. In a separate bowl, mix together the chicken stock, thyme, and mustard. Pour the mustard misture over the sirloin and bring to a simmer.
3. Add the kale to the pan and cook, stirring often until the kale is tender (about 2 min). Serve immediately.
4. Recipe retrieved from Everyday Paleo pg. 71 by Sarah Fragoso.
5. Picture retrieved from Paleo in PDX: /2012/06/08/simple-supper-friday-sirloin-dijon-and-ice-cream/
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