3 tbsp olive oil 1 onion (sliced)
1/4 lb cremini mushrooms (trimmed and quartered about 14)
1 CSA bag of green beans (trimmed and slice into 1-inch pieces)
2 tsp salt
1/2 tsp black pepper (freshly ground)
1/4 cup white wine
1/2 tsp red pepper flakes
1 bunch kale (stemmed and roughly chopped)
2 tbsp lemon juice
3 tbsp parmesan (finely grated)
Warm the olive 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.