Jun 12, 2012

Spicy Parmesan Kale and Green Beans

This was a great side with fish. It's hot and better than just plain sauteed kale or greenbeans by themselves. The flavors work well together. And if you wanted, you could turn it into a casserole and add buttered, toasted breadcrumbs on top (in addition to or in place of the almonds) and make it more of a main dish, rather than a side.

  • 3 T olive oil
  • 1 onion, sliced
  • 1/4 lb mushrooms, sliced (opt.-I don't always have these on hand)
  • 1 1/2 lbs. green beans, trimmed and slice into 1-inch pieces
  • 2 t. salt
  • 1/2 t. freshly ground black pepper
  • 1/4 cup white wine (I use unsweetened apple juice)
  • 1/2 t. red pepper flakes
  • 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
  • 2 T lemon juice (about 1/2 a lemon)
  • 3 T grated Parmesan
  •  handful of slivered almonds

  • 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.

    **original recipe from foodnetwork

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