Thanksgiving food is so rich that I like to do a simple, vegetable-y side dish comprised of green vegetables. I take it easy on the cheese, butter, cream, bacon, nuts, and so on. Roast Brussels sprouts with olive oil, salt, and pepper have been a hit in the past. However, a green bean dish of some sort is often expected. I've made a more dignified version of the conventional green bean casserole, but I wanted an option that doesn't use a cream sauce. Instead, I love this adaptation of Giada's spicy parmesan green beans and kale. I use chicken stock instead of wine, cut back on the olive oil, use less onion, and I modified the recipe to use -- gasp -- frozen green beans. I hate snapping the ends of green beans and cutting them into pieces, but the Birds Eye Steamfresh beans are actually pretty decent.
Spicy Parmesan Green Beans and Kale(adapted from Giada De Laurentiis)
- 1 tablespoon olive oil
- 1/2 onion, sliced
- 1/4 pound cremini mushrooms, sliced
- 2 12-oz bags Birds Eye Steamfresh cut green beans, cooked according to package directions
- 1/4 cup chicken broth
- 1/2 teaspoon red pepper flakes, plus extra for sprinkling
- 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, plus extra for sprinkling
- Salt and pepper to taste
Heat 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 and cook for 2 minutes. Add the broth, red pepper flakes, and the kale, toss to combine, cover, and cook until kale is tender. Add the green beans, lemon juice, and the Parmesan cheese. Toss to coat, taste, and add salt and pepper to taste. Serve with extra pepper flakes and Parmesan sprinkled on top.