This recipe originally appeared on the Rachael Ray Show . For more recipes and videos from the show visit RachaelRayShow.com.
Nutmeg complements the sauteed greens that anchor this quick and easy dinner of steak strips and a wine-spiked cheese sauce.
This is a meal Rach makes after she’s been entertaining a lot and is feeling lazy when all her guests leave. It’s packed with hearty greens, a favorite of Rach’s as she;s “been eating kale way longer than kale has ben cool.” It also makes for a lovely little date night dinner and gets bonus points for being super-healthy to boot.
- 3 tablespoons extra-virgin olive oil ( EVOO ), or olive oil
- 10 cups lacinato or flat kale or Swiss chard, stemmed and chopped
- Salt and pepper
- 2 cloves garlic, chopped
- 1 teaspoon caraway seed
- 1 teaspoon cumin seed
- ⅛ teaspoon grated nutmeg
- 1 tablespoon wine vinegar, white or red
- Four 6- to 7-ounce beef tenderloin steaks
- Kosher salt and black pepper
- 1 teaspoon granulated garlic
- 4 tablespoons olive oil, or safflower oil
- 1/3 cup white wine
- ¾ pound Taleggio or young fontina or fontal cheese, rind trimmed, cut or shredded into small pieces
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.