Preheat the oven to 200°C, fan 180°C, gas mark 6. Add the kale to a pan of boiling water, cook for 1-2 minutes, then drain and cool under cold running water.
Squeeze out any excess water then mix together the kale and shallots in an ovenproof dish. Pour over the balsamic vinegar and olive oil.
Sprinkle over the brown sugar and bake in the oven for 15 minutes, until crispy.
Meanwhile, season the steaks to taste and cook according to the pack instructions.
Heat a the Diane sauce and Dauphinoise potatoes according to pack instructions, and serve with the steak and crispy kale.