Last week I had dinner at my friend Steph’s, and she made this insanely good veggie side dish along with white bean soup. She’s one of my oldest friends, and whenever I go over to hers for dinner, she always makes something vegetarian (so thoughtful, right?). Surprisingly, I’ve learned of more delicious vegetarian recipes through her dinner parties than any vegetarian friend’s because Steph is so darn adventurous. And she aims to please. And she enjoys a good trashy TV show from time to time like I do.
This kale recipe is courtesy of Giada de Laurentis– if you watch her on the Food Network you’ll know her as the busty hot Italian lady who probably doesn’t eat pasta or mozzarella ever. I’m also insanely jealous of her Anthropologie wardrobe, but that’s for another time.
Kale is delicious on its own, but this recipe has onions! and wine! and olive oil! Sold yet? Recipe below. Enjoy! xo, m
Spicy Parmesan Green Beans & Kale
3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons 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
2 tablespoons lemon juice (about 1/2 a lemon)
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 to vegetarians and carnivores alike.