Ingredients

1. 1 beef eye round roast (2 to 3 pounds)
2. 3 tablespoons olive oil, divided
3. 1 tablespoon smoked paprika
4. 2 teaspoons sugar
5. 2 teaspoons chili powder
6. 1-1/2 pounds kale, cut lengthwise in half, then crosswise into 1-inch pieces (about 24 cups)
7. 2 teaspoons minced garlic
8. 1/4 teaspoon crushed red pepper
9. 1/4 cup water
10. 1/4 teaspoon salt
11. Additional salt

Instructions

1. Preheat the oven to 325°F. Combine 1 tablespoon oil, paprika, sugar and chili powder in a small bowl. Press mixture evenly onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness.
3. Meanwhile, heat remaining 2 tablespoons oil in large skillet over medium heat until hot. Add garlic and red pepper; cook 30 to 45 seconds or until garlic is fragrant, stirring frequently. Add kale in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted. Add water; cover and cook 3 to 5 minutes or until stems are tender. Season with salt.
4. Remove roast when meat thermometer registers 135°F. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
5. Carve roast into thin slices; season with salt and pepper as desired. Serve with kale.

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