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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 extra virgin olive 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 - optional



  • Warm the oil in a large, tall-sided sauté 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 3 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.





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.


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