I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
Skirt steak is a great choice for a weeknight meat craving: it cooks up superfast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.