For the greens, warm a large skillet over medium-high heat and add EVOO, 3 turns of the pan, then add the greens, season with salt and pepper and toss 2 minutes to wilt. Add garlic, caraway, cumin, nutmeg and vinegar, toss a minute more, then reduce heat to low or turn off and flash on the heat again to serve.
For the beef, heat a cast-iron skillet over medium-high to high heat. Pat room temperature steaks completely dry, then slice each steak into ½-inch strips and season with salt, pepper and granulated garlic. Add about 2 tablespoons oil to the pan and cook 2 portions of steak slices, browning about 3 minutes on each side, then remove to warm platter and repeat.
Meanwhile, in a small pot over medium heat, add wine and bring to a bubble. Stir in cheese. Once it begins to melt, remove from heat and continue stirring until completely melted.