I found this recipe on Giada de Laurentiis's website. I had a huge craving for pasta when Ebert was in Milan, so I cooked some brown rice pasta and topped it with this green beans and kale mixture - it was so delicious! As I've mentioned before kale is a super food, but sometimes just steaming it can be a bit boring so I'm always on the lookout for new recipes that incorporate this highly nutritious leafy green vegetable. This is one that I think you will enjoy! If you don't want the pasta, it would be good over rice or as a side dish to any meal.
3 tablespoons olive oil
1 medium onion
¼ pound cremini mushrooms – trimmed and quartered
1 ½ pounds green beans – trimmed and cut in 1-inch pieces
2 teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup dry white wine - I used Gaetano D'Aquino Pinot Grigio from Trader Joe's
½ 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
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.