[Spicy Parmesan Green Beans and Kale]
Source: Everyday Italian
Lighter on the red pepper and lemon
Ingredients
- 3 tablespoons olive oil
- 1 onion, sliced
- ¼ lb. cremini mushrooms, trimmed and quartered (about 14 mushrooms)
- 1 ½ lbs. green beans, trimmed and slice into 1-inch pieces
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¼ cup white wine
- ½ teaspoon red pepper flakes
- 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
- 2 tablespoons lemon juice (about 1/2 a lemon)
- 3 tablespoons finely grated Parmesan
Directions
1. Warm the olive oil in a large, heavy saute pan over medium-high heat. |
2. Add the onions and cook until translucent, about 4 minutes Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes |
3. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. |
4. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately. |
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Categories
VegetablesKeywords
vegie[ Back to top ]
