Spicy Parmesan Green Beans and Kale (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
3 tablespoons olive oil |
1 onion, sliced |
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms) |
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces |
2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup white wine |
1/2 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. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add 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. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
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