The biggest question for me, when I am preparing a meal for my family or friends is always “what side dish should I make?
This question probably sounds familiar to you if you have ever developed a menu for a holiday or celebration. (Thanksgiving sound familiar?)
This blog, as it turns out, has so many wonderful side dishes for you to consider. I only post the ones that I tried and tested; and they are all exceptional!
This recipe is fantastic! The unusual mix of the green beans and kale is terrific. The combination of ginger and toasted sesame oil give it an asian flair. It whips up in no time at all. Everything about this recipe is simple, fast and delicious.
It would be equally as great for weeknight meal or any fancy dinner.
This recipe is courtesy of Giada De Laurentis “Happy Cooking” cookbook. It really has many fantastic, healthy recipes.
Go ahead and give this a try. You will love it too!
Today’s hint: Invest in at least one good knife. it will definitely make your work easier and more efficient!
Ingredients for the Spicy Green Beans and Kale
3 tbsp. extra-virgin olive oil
1 shallot, sliced
10 shiitake mushrooms, stemmed and quartered
2 (I used four) garlic cloves, sliced
2 tbsp. chopped peeled fresh ginger
1 1/2 pounds green beans trimmed and sliced into 1-inch pieces
2 tsp. kosher salt
1/4 cup dry white wine
1/2 tsp. crushed red pepper flakes
1 bunch of kale (1/2 pound), rinsed, stemmed and coarsely chopped
1 tbsp. fresh lemon juice (juice from 1/2 a lemon)
1 tbsp. toasted sesame oil
In a large heavy sauté pan, warm the olive oil over medium-high heat. Add the shallot and cook until translucent, about 3 minutes.
Add the mushrooms and sauté until they begin to brown, another 3 minutes.
Add the garlic, ginger, green beans and salt and cook for 2 minutes. Set your timer! You do not want to overcook the green beans.
Pour in the wine and continue cooking until the green beans are almost tender, about 5 minutes.
Add the red pepper flakes and kale and continue cooking until the kale has wilted, 3-4 minutes.
Toss in the lemon juice and the sesame oil.
Toss to coat and serve immediately.
It’s that simple!
