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Spicy Parmesan Kale, Mushroom and Green Beans















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb


3 tablespoons olive oil
1 each onions
¼ pound mushrooms
crimini, trimmed and quartered (about 14 mushrooms)
1 ½ pounds green beans
trimmed and slice into 1-inch pieces
2 teaspoons salt
½ teaspoon black pepper
freshly ground
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 Parmesan cheese


Heat the olive oil in a large, heavy sauté pan over medium-high heat.

Add the onions and cook until translucent, about 4 minutes.

Stir in the mushrooms, green beans, salt, and pepper and cook for 2 minutes.

Stir in the wine and continue cooking until the green beans are almost tender, about 5 minutes.

Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes.

Stir in the lemon juice and the Parmesan cheese.

Toss to coat and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 8758% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 625mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 28%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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