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Spicy Parmesan Green Beans and Kale

I always serve this dish at Thanksgiving, but it’s good any time during the colder months. The kale and green beans make it vibrant and bright tasting, which is welcome at a time when not many green vegetables are in season.

Recipe information

  • Yield

    6 to 8 servings

Ingredients

3 tablespoons olive oil
1 medium onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered
1 1/2 pounds green beans, trimmed and cut in 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 pound), rinsed, stemmed, and coarsely chopped
2 tablespoons freshly squeezed lemon juice
3 tablespoons finely grated Parmesan cheese

Preparation

  1. Warm the olive oil in a large, heavy sauté pan over medium-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 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
TagsItalianEuropeanGreen BeanBean and LegumeVegetableKaleLeafy GreensParmesanCheeseDairySideDinnerNut FreeGluten FreeVegetarianKetoEasySauteCookbooks
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