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Spicy Parmesan Green Beans and Kale
Recipe courtesy Giada De Laurentiis
- Total Time:
- 25 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 6 to 8 servings
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.
SERVES: 6 (SIDE); Calories: 138; Total Fat: 8 grams; Saturated Fat: 2 grams; Protein: 5 grams; Total carbohydrates: 15 grams; Sugar: 5 grams; Fiber: 4 grams; Cholesterol: 1 milligram; Sodium: 830 milligrams