Spicy Parmesan Green Beans and Kale

By tulawdog

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 (OR CHICKEN BROTH)
• 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

Preparation

Step 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.