• Season pork loin steaks generously with salt and pepper on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

• While pork is cooking, thinly slice kale, discarding any larger pieces of stalk. Thinly slice zucchini into sticks. Trim green beans. Finely chop garlic.

• While pork is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook zucchini and green beans, until tender, 4-6 minutes. • Add garlic and kale and cook until fragrant and slightly wilted, 1 minute. • Remove pan from heat and add a drizzle of balsamic vinegar, tossing to coat. Season to taste.

• Slice pork. • Divide pork steak, balsamic kale and green beans between plates. • Sprinkle flaked almonds over kale and green beans. Serve with horseradish sauce. Enjoy!