Spicy Green Beans and Kale

I adapted this recipe from one that I saw on the food network website.  At our house we eat a LOT of kale. We can't get enough of it!  When I was shopping I grabbed some green beans just trying to get some variety of green items in our diet.  I should have known I would find a way to incorporate the kale into the green bean dish.  I can't say enough good things about this dish, it was amazing.  I can't wait to make it again the flavor was wonderful.  We had second helpings of the veggies and then I brought ALL of the leftover vegetables to work the next day for lunch.  This was very quick and easy as well, probably 25 minutes total prep/cook time. 

Spicy Green Beans and Kale

This Makes 4 solid sized servings

What you Need:

- 3 Tablespoons of Olive Oil (next time I make this recipe I will reduce this by half)

- 1 small/medium sized white onion, sliced

-1 lb of green beans, cleaned and trimmed, cut into 1 inch pieces

- 1 tsp salt

- 1/2 tsp ground black pepper

-1/4 cup white wine vinegar (can also use white wine)

- 1/2 tsp red pepper flakes

- Large handful of Kale, rinsed, removed from stem and roughly chopped

- 2 Tablespoons of lemon juice

- 3 Tablespoons of grated Parmesan cheese

What to do:

- Warm olive oil in a large saute pan over low heat

- Add onions and cook until translucent (about 4 min)

- Add green beans, salt and pepper and cook for about 2 min

- Add vinegar (or wine) and cook until green beans are almost tender (about 5 min)

- Add red pepper and kale and cook until kale has wilted (4-5 min)

- Add lemon juice and Parmesan, toss to coat and serve immediately