Parmesan Green Beans and Kale

Parmesan Green Beans and Kale


Makes 6 to 8 servings

  •     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


  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.
  2.     Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes.
  3.     Add the wine and continue cooking until the green beans are almost tender, about 5 minutes.
  4.     Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes.
  5.     Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

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