Spicy Parmesan Green Beans And Kale Food

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.

SPICY BEANS WITH WILTED GREENS

Steps:

• Heat 1/4 cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes.
• Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3-4 hours.
• Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5-8 minutes.
• Toss remaining arugula with lemon juice and 1 tablespoon oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.
• DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

PARMESAN GREEN BEANS

Steps:

• Snap ends off green beans, and cook.
• Meanwhile, heat oil in skillet over medium heat.
• Add garlic and shallots and cook to soften.
• Toss with cooked green beans.
• Add Parmesan and toss.
• Serve immediately.

BALSAMIC-PARMESAN GREEN BEANS

Steps:

• Steam green beans until tender-crisp, about 8-10 minutes. Remove and drain. Meanwhile, mix bouillon and water; stir to blend. Heat small heavy-bottomed skillet (I use cast iron). Pour in bouillon mixture, Balsamic, and garlic salt. Blend. When bubbling, add green beans and cook until liquid is absorbed and beans have a nice nut brown glaze, about 10 minutes. Sprinkle with Parmesan and serve.