February 24, 2011

Spicy Parmesan Green Beans and Kale

Tonight for dinner we had pork chops, this green beans and kale recipe, along with La Brea whole grain bread.  The vegetables looked and smelled great, however the freshly squeezed lemon was so overwhelming that neither of us could finish the portion we took.  However, I still like the main idea of this recipe and will definitely make it again sans lemon juice.


3 tablespoons olive oil
1 onion, sliced
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
1 teaspoon 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
3 tablespoons finely grated Parmesan

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.



I tried out my new pan for the first time tonight and I loved it.  We needed a new pan because Chris someone left it on the burner on one night while we ate dinner and ruined the pan.  This 12" pan is the perfect size when adding kale which starts out like this...


and after just four minutes, ends up like this!