Sweet Grilled Beef Short Ribs With Garlic Potatoes and Colorful Kale

Photo: Kristi Rimkus

Ingredients

1 pound lean beef short ribs

8 smalls Yukon Gold potatoes, halved and quartered

3 cloves garlic, minced

8 cups kale, stripped of stem and then sliced into long, slender pieces

1 large shallot, thinly sliced

2 tablespoons lemon juice, fresh squeezed

1/4 cup chicken broth

dash nutmeg

salt and pepper to taste

1/2 cup barbecue sauce

Preparation

Preheat grill.

Grill short ribs 8 minutes on one side, then turn, brush with barbecue sauce. Grill another 8 minutes until your desired doneness. Brush remaining barbecue sauce.

In the meantime, preheat oven to 500. Toss potatoes with 2 cloves minced garlic. Spray cookie sheet with cooking spray and spread potatoes out on cookie sheet. Spray with cooking spray and sprinkle with salt. Bake for 20 - 30 minutes until nicely browned and tender.

Heat non-stick skillet with cooking spray and add shallots. Cook for 3 minutes until softened. Add kale, remaining garlic, lemon juice and chicken broth. Cook another 5 - 8 minutes until wilted and just tender. Add pinch of nutmeg.