Braised Beef and Kale Skillet with Orange-Fennel Salad

This skillet starts with beef strips seared hard for color, then braised gently in a smoky tomato broth until they turn tender and the sauce thickens on its own. Kale stirred in at the end wilts just enough to soften without losing its structure.

Beef and kale both carry iron, and the orange-fennel salad served on the side isn't just a garnish — it's there because the vitamin C in fresh orange segments helps your body absorb more of the iron from the beef and greens on the same plate. The fennel adds a crisp, anise-forward crunch that contrasts nicely with the rich beef.

This is a good one for a weeknight when you want something that feels like a proper braise without an entire afternoon of cooking. Serve it straight from the skillet with the salad piled alongside.