Ingredients
| 1/4 c | olive oil & 1/2 Cup Honey |
| 2 Tbsp | fresh lemon juice |
| 1/2 tsp | crushed red pepper flakes |
| 1 bunch | kale, stems removed, rough chop |
| 1 lb | green beans, blanched |
| 1/4 c | grated parmesan cheese |
Directions
Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours or cover and chill overnight, tossing occasionally.
Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill.
Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.
Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill.
Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.
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