Spicy Parmesan Green Beans & Kale

Every time I serve this it's a big hit! Even people who don't think they like kale or green beans end up loving this one.

Prep time: 10 min
Cook Time: 15 min
Serves: 6-8

INGREDIENTS:
3 Tbsp. Olive Oil
1 Onion, sliced
1/4 lb. Cremini Mushrooms, trimmed and quartered (about 14 mushrooms) [CG Note: I use shiitake)
1 1/2 lbs. Green Beans, trimmed and sliced into 1-inch pieces
2 tsp. Himalayan or Celtic Sea Salt
1/2 tsp. freshly ground Black Pepper
1/4 c. white wine
1/2 tsp. red pepper flakes
1 bunch Kale (1/2 pound), rinsed, stemmed, and roughly chopped [CG Note: I use Lacinto Kale - aka "Dino" Kale]
2 Tbsp. Lemon Juice (about 1/2 a lemon)
3 Tbsp. finely grated Parmesan

DIRECTIONS:
Warm the olive oil in a large, heavy sauté 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.