Spicy Parmesan Kale, Mushroom and Green Beans
. 72
72
Ingredients
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
onions
sliced |
|
| 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
|
Directions
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.
