Veggie side recipes are abundant, but often never tried out- we all have our favorite ways to eat veggies and usually seeing a recipe like this one seems too much work. But we made this semi marinated, and served it hot because that’s what we wanted with our dinner. It’s important to know that you can alter recipes to suit YOU. So here we have not really marinated the Kale but rather sautéed it with the flavors from the recipe, tossed with steamed green beans and parmesan, wa- lah delicious, fresh with a spicy kick veggie side, that can easily be brought to your Thanksgiving table feast!
Marinated Kale and Green Bean Salad
Adadapted from Bon Appetit: If you want to do this the cold way, BA says “the longer the raw kale sits in its lemony vinaigrette, the more tender it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.”
- 1 TBS olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon crushed red pepper flakes
- 1 large bunch Tuscan kale, center ribs and stems removed, leaves cut lengthwise into 1/2″ strips (about 8 cups)
- Kosher salt and freshly ground black pepper
- 1 pound green beans, trimmed
- 1/4 cup finely grated Parmesan
Ingredient InfoTuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, dark-green bumpy leaves; it’s available at farmers’ markets and some supermarkets.
Heat a large dutch oven skillet over medium heat with Olive oil. Add kale lemon juice, honey, and red pepper flakes and toss to coat. Season to taste with salt and pepper. Once the kale is bright green and slightly tender remove from heat and put in a large serving bowl.
Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans.
Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.