Recipe courtesy Giada De Laurentis, known for her beautiful smile and revealing cleavage. I don’t like mushrooms so I leave them out.

• 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
• ½ pound kale, coarsely chopped
• 2 tablespoons fresh lemon juice (about 1/2 a lemon)
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Heat olive oil in a large saute pan over medium-high heat.
Add onions and cook until translucent, about 4 minutes.
Add mushrooms, green beans, salt, and pepper and cook for 2 minutes.
Add wine and continue cooking until the green beans are almost tender.
Add red pepper flakes and kale.
Continue cooking until the kale has wilted, about 4 to 5 minutes.
Add the lemon juice and the Parmigiano-Reggiano cheese.
Toss to coat and serve.
6 to 8 servings