Warm the olive oil in a large, heavy saute pan over medium to high heat. Add the onion and cook, stirring 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, stirring once or twice, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, 4-5 minutes. Add the lemon juice and parmesan cheese. Toss to coat and serve immediately.
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