Recipes - Spicy Parmesan Green Beans and Kale or Collards

Recipe courtesy Giada De Laurentiis


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

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.

Notes: I've tried this recipe w/ both collards and kale and i like the collards better. The only tedious process of this dish is cutting everything up. Collards take a while cause u have to cut out the thick membrane in the center. once you did that though, stack them on top of each other and roll them up. Slice into strips.

Also when using collards instead of kale, i cook it for another 5 or so minutes so it wilts and is a bit more tender.

I really think the wine and lemon make this recipe. the bite of the lemon really neutralizes the bitter green and makes it taste great. And the bit of parm is a perfect touch too.

I make this recipe frequently.