Spicy Parmesan Green Beans And Kale Recipes

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SPICY PARMESAN GREEN BEANS AND KALE



Spicy Parmesan Green Beans and Kale image

Make and share this Spicy Parmesan Green Beans and Kale recipe from Food.com.

Provided by Docs Mom

Categories     Greens

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, sliced
1/4 lb cremini mushroom, trimmed and quartered (about 14 mushrooms)
1 1/2 lbs green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale, rinsed, stemmed, and roughly chopped (1/2 pound)
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 144.7, Fat 7.9, SaturatedFat 1.4, Cholesterol 2.2, Sodium 837.1, Carbohydrate 15.1, Fiber 5, Sugar 3, Protein 4.8

SPICY PARMESAN GREEN BEANS AND KALE



SPICY PARMESAN GREEN BEANS AND KALE image

Categories     Vegetable

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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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