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
In a separate bowl, mix together the chicken stock, thyme, and mustard. Pour the mustard misture over the sirloin and bring to a simmer.
Add the kale to the pan and cook, stirring often until the kale is tender (about 2 min). Serve immediately.
Recipe retrieved from Everyday Paleo pg. 71 by Sarah Fragoso.
Picture retrieved from Paleo in PDX: http://paleoinpdx.com/2012/06/08/simple-supper-friday-sirloin-dijon-and-ice-cream/
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