In winter where I live, fresh vegetables are rather limited without making them travel thousands of miles. So it’s always nice to find a winter recipe with fresh, seasonal (or anytime) vegetables. Plus, it has a lovely, spicy flare.
This recipe yields 6 to 8 servings, and if I make it again, I’ll cut back on the size since it’s just me and Jason at my house.
The original recipe is from the Foodnetwork’s Giada De Laurentiis
Spicy Parmesan Green Beans, Mushrooms, and Kale
Makes 6 to 8 servings.
Ingredients:
3 tbsp olive oil
1 onion, sliced
1/4 lb cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 lbs green beans, trimmed and slice into 1-inch pieces
2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup white wine (cooking wine)
1/2 tsp red pepper flakes
1 bunch kale (1/2 lb) rinsed, stemmed, and roughly chopped
2 tbsp lemon juice
3 tbsp finely grated Parmesan
Prepare all the vegetables.
Warm the olive oil in a large saute pan over medium-high heat. Add the onions and cook until translucent or 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 or 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.
Thank you for this! All these ingredients are still available for sale at the local farmer’s market. Very in season and delicious. It’s especially good with Tuscan/Dinosaur or Red Russian Kale.
I have a new method with Kale where I sometimes cut it using scissors, as I find this somehow makes it easier to chew.
You’re welcome. I love being able to use in season vegetables. It’s the worst when you feel like in the winter that you’re not getting the fruits and vegetables that you need.
That was definitely how I did mine.