Spicy Parmesan Kale, Mushroom & Green Beans
Submitted by everybody
Sautéed kale, crimini mushrooms, and green beans with white wine, red pepper flakes, lemon juice, and Parmesan. A low-carb, healthy side dish ready in under 30 minutes.
YIELD
8 servingsPREP
12 minCOOK
15 minREADY
28 minThis is how you make vegetables the star of the plate. Crimini mushrooms and green beans hit a hot skillet with olive oil and onion, then get a splash of white wine to deglaze and build flavor.
A big bunch of kale wilts into the mix, and red pepper flakes bring just enough heat to keep things interesting.
A squeeze of fresh lemon and a shower of grated Parmesan finish the whole pan with bright, salty, savory goodness. Low-carb, low-calorie, and ready in about half an hour.
Kitchen Tips
- Strip the kale from its tough stems before chopping. The stems are fibrous and won’t soften in the short cooking time.
- Don’t add the kale until the green beans are almost tender. Kale wilts fast and turns army-green if overcooked.
- A dry white wine like Pinot Grigio or Sauvignon Blanc works best here. Avoid sweet wines that’ll throw off the savory balance.
Ingredients
Directions
Heat the olive oil in a large, heavy sauté pan over medium-high heat.
Add the onions and cook until translucent, about 4 minutes.
Stir in the mushrooms, green beans, salt, and pepper and cook for 2 minutes.
Stir in 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.
Stir in the lemon juice and the Parmesan cheese.
Toss to coat and serve.
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