Kale and White Beans with Parmesan

This dish that consists of kale, white beans and mushrooms gets loads of flavor from Parmesan, pepper flakes and lemon juice. You’ll be wanting to make this one on any weeknight for a quick side – but it doubles as a wonderful addition to any holiday table.

I love to grill some toast up and top it with this dish.

Kale and White Beans with Parmesan

Serves: 6

INGREDIENTS:

• 3 tablespoons olive oil

• 1 onion, diced

• 1/4 pound cremini mushrooms trimmed and quartered (about 14 mushrooms)

• 1/2 cup white beans from a can, drained and rinsed

• 2 teaspoons salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup marsala wine or sherry vinegar

• 1/2 teaspoon red pepper flakes

• 1 bunch kale 1/2 pound, rinsed, stemmed, and roughly chopped

• 2 tablespoons lemon juice about 1/2 a lemon

• 1/4 cup finely grated Parmesan

INSTRUCTIONS:

1. Warm the olive oil in a large, heavy saute pan over medium-high heat.

2. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms and cook until fully coated with oil, about 4-5 minutes. Add white beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the mushrooms are 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.

Notes:

1. If you want this to be more of a side dish, you can make this dish without the beans and it is still do delicious. You can even replace the white beans with 1 cup of chopped green beans!