Sautéed Kale and Green Beans with Garlic and Tomatoes


  • 2 Tbs. olive oil

  • 3 cloves garlic, minced

  • 1 lb. green beans, trimmed and cut into 1-inch pieces

  • 3 Tbs. white wine (or substitute chicken broth, vegetable broth, or water)

  • ½ tsp. red pepper flakes

  • 1 bunch kale, rinsed, large stems removed, and roughly chopped

  • 1 lb. cherry tomatoes, sliced in half

  • juice from ½ a lemon (about 2 Tbs.)

  • 3 Tbs. freshly grated Parmesan cheese (optional)

  • salt and freshly ground black pepper, to taste


Heat the olive oil in a large skillet over medium heat.  Add the minced garlic and cook for 30 seconds, stirring frequently.  Add the green beans and cook for 2 minutes, stirring occasionally.  Add the wine and cook until green beans are almost tender, about 5 minutes.  Stir in the red pepper flakes and the kale and cook until kale is wilted, about 3-4 minutes, stirring occasionally.  Stir in the cherry tomatoes and remove from heat.  Stir in the lemon juice and the Parmesan cheese (if using).  Add salt and freshly ground black pepper to taste and serve immediately.