Spicy Parmesan Green Beans + Roasted Fingerling Potatoes

My CSA box was great last week: lots of wonderful green beans, chards, and kale, tiny fingerling potatoes, juicy pears..... To enjoy their freshness right away, I went for a large casserole recipe (this one adapted from Giada Laurentiis is pretty good). I also added some roasted fingerling potatoes.

Spicy Parmesan Green Beans and Kale

(Giada de Laurentiis - Food Network)

Ingredients

3 tablespoons olive oil

1 onion, sliced

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

1 1/2 pounds green beans, trimmed and slice into 1-inch pieces

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 cup white wine

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)

3 tablespoons finely grated Parmesan

Directions

1. Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. 

2. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes.

3. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. 

4. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes.

5. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.