• 3 Tbsp. olive oil
• 1 onion sliced
• 1/4 pound cremini mushrooms trimmed and quartered
• 1 1/2 pounds green beans trimmed and cut into 1-inch pieces
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup dry white wine
• 1/2 tsp. red pepper flakes
• 1 bunch kale (1/2 pound), rinsed, stemmed, and coursely chopped
• 2 Tbsp. freshly squeezed lemon juice
• 3 Tbsp. finely grated Parmesan cheese

Warm oil in a large, heavy sauté pan over medium-high heat. Add onion and cook, stirring, 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, stirring once or twice, about 5 minutes. Add red pepper flakes and kale and continue cooking until kale has wilted, 4 to 5 minutes. Add lemon juice and Parmesan cheese. Toss to coat and serve immediately.