Purple beans have a vibrant color when raw, and turn green when cooked.
2 tablespoons olive oil
1 onion, sliced
1/4 pound mushrooms, trimmed and quartered
1 pound purple beans, trimmed, cut into 1” pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale, rinsed, stemmed, roughly chopped
1 tablespoon lemon juice
3 tablespoons grated Parmesan
Warm olive oil in a skillet over medium-high heat. Add onions and cook until translucent, about 4 minutes. Add mushrooms, beans, salt, and pepper and cook for 2 minutes, or until the purple beans have turned bright green. Add the wine and continue cooking until beans are almost tender, about 5 minutes. Add red pepper flakes and kale and continue cooking until kale has wilted, about 4 to 5 minutes. Add lemon juice and Parmesan cheese. Toss to coat and serve immediately. Serves 2-3.
We thank foodnetwork.com for this recipe.