This recipe is from our CSA member, Kathy, who says this is going to be one of her favorite green bean recipes. She also mentions that you could try to make the dish without kale if you don’t have it.
Parmesan Green Beans and Kale
3 Tbs. Olive Oil
1 medium onion (I used red)
¼ lb. cremini Mushrooms (I used a combination of portabellas and buttons)
1.5 lbs green beans trimmed and cut into ½ inch pieces
2 tsp salt
½ tsp freshly ground pepper
1 (1/2 lb) bunch kale, rinsed
2 tbs freshly squeezed lemon juice
3 tbs finely grated Parmesan cheese
¼ cup white wine
Warm oil in a large heavy 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 about 2 minutes. Add the wine and continue cooking
until the kale has wilted, 4-5 minutes. Add the Parmesan cheese and lemon juice. Toss to coat.
Yum!!!
Members, we love recipes! If you would like to share a recipe on our food blog, email the recipe and a photo to megan@fairridgefarms.com.
