Nothing, in my book, goes better with steak than some wilted greens. You could use spinach, beet greens, or kale, but my favorite is chard, especially when it comes with a colorful stem to make its high-nutritional content and general tastiness look a little more appealing. I found some really gorgeous golden orange chard at the natural foods store around the corner, and I think I made my best wilted greens yet.
1 bunch chard (any type, or can substitute spinach, beet greens or kale)
3 cloves garlic (or more), minced
1 red onion, sliced
2. Heat olive oil in a large pot over medium heat. You want to use enough to coat the bottom. When oil is hot, add garlic. Sautee for just a minute, try not to brown too much (though I always do). Add onions and diced stems and give the whole thing a good sprinkle of kosher salt and a stir. Cook for about 5 minutes or until stems are beginning to become tender.
3. Add leaves, tearing them into smaller pieces as you put them in the pot. Add about half a cup of water, give a quick stir, and put the lid on to let everything steam. This will wilt the greens without burning the stems and onions
4. Keep an eye on things, stirring and adding more water as necessary. You decide when the chard is done — I like it considerably softer but not mush, with just a little bit of bite still left.