Spicy Parmesan Beans and Kale Recipe

Yields: 6 servings


  • 3 tablespoons olive oil
  • 1 onion (or leek), sliced
  • 1/4 pound mushrooms, trimmed and quartered
  • 1 1/2 pounds green or yellow beans, trimmed and sliced into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup white wine or chicken broth
  • 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


  1. Warm the olive oil in a large, heavy saute pan over medium-high heat.
  2. Add the onions and cook until translucent, about 4 minutes.
  3. Add the mushrooms, beans, salt, and pepper and cook for 2 minutes.
  4. Add the wine or broth and continue cooking until the green beans are almost tender, about 5 minutes.
  5. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes.
  6. Add the lemon juice and the Parmesan cheese.
  7. Toss to coat and serve immediately.

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