Light vegetable mix of green beans stewed in white wine, mushrooms and protein-rich kale cabbage flavored hot red pepper. Parmesan gives the taste a richness. Can use as a side dish or as an independent dish. Nutritional value of one serving: (total 6) Calories one 38, total fats 8 g., saturated fats g., proteins 5 g., carbohydrates 15 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l olive oil
- 1 onion, sliced in rings
- 110 gr. mushrooms, peeled and cut into quarters (about 14 mushrooms)
- 700 gr. green beans with clipped tails, chopped into pieces 2.5 cm
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 Art. white wine
- 1/2 tsp red pepper flakes
- 1 bunch (230 gr.) Kale cabbage without stalks, washed, large chopped
- 2 tbsp. l lemon juice (about 1/2 lemon)
- 3 tbsp. l grated parmesan
Recipes with similar ingredients: onions, champignon mushrooms, green beans, white wine, red pepper flakes, cabbage kale, lemon juice, parmesan cheese
Recipe preparation:
- Preheat the olive oil in a large thick-bottom stewpan over moderately high heat. Add the onion and fry it until transparency for about 4 minutes Add mushrooms, capsicum beans, salt and pepper and fry for 2 minutes. Add wine and continue to simmer for about 5 minutes until the string beans become soft. Add red pepper flakes and kale cabbage and continue cook until kale is sluggish, for 4-5 minutes. Add lemon juice and parmesan cheese. Mix thoroughly and serve immediately.
