Ingredients
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 1/4 lb. crimini mushrooms, trimmed and quartered
- 1 1/2 lbs. green beans, trimmed and cut into 1 inch pieces
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 1 bunch of kale (1/2 lb.), rinsed, stemmed and coarsley chopped
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons of finely grated parmesan cheese
Instructions
Warm the olive oil in a large, heavy saute pan over medium to high heat. Add the onion and cook, stirring 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, stirring once or twice, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, 4-5 minutes. Add the lemon juice and parmesan cheese. Toss to coat and serve immediately.
