SPICY PARMESAN GREEN BEANS AND KALE
Make and share this Spicy Parmesan Green Beans and Kale recipe from Food.com.
Provided by Docs Mom
Categories Greens
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 144.7, Fat 7.9, SaturatedFat 1.4, Cholesterol 2.2, Sodium 837.1, Carbohydrate 15.1, Fiber 5, Sugar 3, Protein 4.8
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
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