What To Serve With Bavette Steak: Creamed Kale (+More Great Side Dish Recipes!)
If you got your hands on this elusive cut of beef but are wondering what to serve with bavette steak, look no further than these tasty sides! No matter how you slice it, bavette steak is savory and full of incredible flavor. Now you need the side dishes to match!
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Instructions
Fill a large stockpot with salted water and bring it to a boil (it should be enough water to cover the kale). Add the kale to the pot and boil it until it begins to wilt, roughly 3-5 minutes. Immediately drain the pot into a colander and rinse the kale with cold water until it is fully cooled. Set aside.
Heat the butter in a large non-stick frying pan or skillet over medium-low heat. Once melted, add the onion and garlic and saute until fragrant and the onion is translucent or 8-10 minutes.
Add the seasonings (salt, ground black pepper, and ground nutmeg) to your pan and stir gently. Next, add the all-purpose flour. Mix it in until it becomes a paste-like consistency. Saute the flour paste for 2-3 minutes, continuing to mix occasionally, to cook off the taste of the flour. Then, slowly pour in the half & half while whisking and bring to a boil.
Once boiling, reduce the heat to low and stir in the cream cheese and mozzarella. Continue stirring for about 5 minutes until all the cheese is smooth, melted, and thickened.
Using your hands, squeeze the rinsed kale until you've removed as much water as possible. Transfer the kale to a cutting board and roughly chop it into strips that are between ½-inch and ¾-inch in width.
Add the chopped kale and Parmesan cheese to the pan, stirring to break up the kale and melt the Parmesan. Once the kale is warmed through and the cheese is melted, remove from heat and serve immediately.
Notes
*Kale can be removed from the stems with a sharp knife or by hand. Gently pull the leafy green part up and away from the stem and it should easily separate. **For a lighter dish, milk can be used in place of half & half or heavy cream.*** Creamed kale can be made the day before and refrigerated overnight, then reheated on the stovetop over medium-low heat when ready to use.