Harissa Green Beans And Kale Food

ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
• Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.

SPICY PARMESAN GREEN BEANS AND KALE

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.

HARISSA SPICED GREEN BEAN SALAD

Steps:

• Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm.
• In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside.
• Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing. Serve cold or warm by slightly heating in a saucepan.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

AWESOME GREEN BEANS WITH KALE

Steps:

• Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
• Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

HARISSA-ROASTED GREEN BEANS

Steps:

• Preheat oven to 425°F. On a baking sheet, toss green beans with oil and harissa until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds before serving.

GRILLED GREEN BEANS WITH HARISSA

Steps:

• Preheat a grill or large grill pan to high.
• Prepare a large bowl of ice water; set aside. Fill a large saucepan halfway with water and bring to a boil over high heat. Season the water generously with salt. Add the beans and blanch until just crisp-tender, 2 to 4 minutes.
• Drain, and plunge the beans into the ice water for 2 minutes to stop the cooking. Drain the beans and pat dry with kitchen towels.
• Put the beans in a large bowl and toss with the vegetable oil. Using tongs, arrange in a single layer on the grill and cook until lightly charred, 3 to 5 minutes.
• Whisk together the vinegar, olive oil, harissa, and 1/2 teaspoon salt in a large bowl.
• Add the warm beans, toss, and serve warm or at room temperature.