When I got home yesterday afternoon, this amazing box of fresh, organic produce was waiting at our doorstep. Thanks to Groupon, I got this box from Door to Door Organics for just $13! Now I just have to figure out what I can do with kale. Any suggestions?
1/500 sec., f/4.0, ISO 200
18-200 mm lens (32 mm), natural light
3 thoughts on “Day 103: Let us thank Him for our food”
I haven’t tried this but there are 60 recipes involving kale on Foodtvnetwork.
Spicy Parmesan Green Beans and Kale
Recipe courtesy Giada De Laurentiis
Show: Everyday ItalianEpisode: Sensational Thanksgiving Sides
Rated: 5 stars out of 5Rate itRead users’ reviews (53)
Filed under: Vegetables, Kale, Vegetables, Green Bean, Vegetables, more
Cuisine : American
Technique : Saute
Nutrition : Vegetarian
Occasion : Holiday , Christmas , Holiday
Season : Fall , Winter
RECIPE RATINGS & REVIEWS(53) VIDEOS(1) Cook Time:15 min
Yield: 6 to 8 servings
CloseTimes:Prep10 min Inactive Prep– Cook15 min Total:25 min Recipe Tools:
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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
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.
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I have a soup recipe that I’ll hunt down for you. It only uses a little kale, but it’s tasty!
That would be great, thanks!
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