Spicy Green Beans and Kale
Let's face it. Green beans are low on people's yum list. A "Leave It to Beaver" vegetable with a casserole claim to fame, green beans are still awaiting their come back the likes of Brussels sprouts. Until then, try this actually really yummy recipe to give your green beans a little love to spice them up.
Green beans are rich in antioxidants like vitamin C, beta-carotene and lutein, which support heart health and reduce inflammation.
3 T avocado oil
1/2 large onion, sliced
1/2 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans (French or regular), trimmed and slice into 1-inch pieces
2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup white wine
1/2 tsp red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 T lemon juice (about 1/2 a lemon)
3 T finely grated Parmesan
Warm the 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.
TIME: 25 MINS
HEARTFUL RECIPE - Contains parm. If you're allergic to dairy, find an alternative veggie cheese (I have yet to find a good shredded one). If you're not allergic, but just avoid dairy, I count this amount in my 10%, eat up and enjoy. – One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.