Awesome Green Beans With Kale Recipes

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SPICY PARMESAN GREEN BEANS AND KALE



Spicy Parmesan Green Beans and Kale image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 138 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 830 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams

GREEN BEAN AND KALE CAESAR SALAD



Green Bean and Kale Caesar Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pounds green beans, trimmed
4 anchovy fillets (packed in oil)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
2 tablespoons grated parmesan cheese, plus more for topping
1 1/2 teaspoons dijon mustard
4 cups baby kale
2 tablespoons salted roasted pepitas

Steps:

  • Preheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
  • Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.
  • Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.

HARISSA GREEN BEANS AND KALE



Harissa Green Beans and Kale image

Just 3 ingredients make this delicious and quick vegetable side dish, featuring frozen green beans and almonds.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 4

1 box (7.5 oz) frozen green beans & almonds
1 bunch (8 oz) fresh kale; ribs removed, leaves thinly sliced (6 cups)
1/4 cup water
2 tablespoons harissa sauce

Steps:

  • Cook beans as directed on box for minimum time.
  • Meanwhile, in 12-inch skillet, place kale and water. Cook over medium-high heat, stirring frequently, 3 to 4 minutes or until kale is crisp-tender, adding more water if necessary. Stir in harissa; toss to coat.
  • Stir in beans. Cook, stirring gently, until thoroughly heated. Serve topped with almonds.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 0 g

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