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Spicy Parmesan Green Beans and Kale Recipe

Spicy Parmesan Green Beans and Kale

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Average Rating:

Total Reviews: 93

Showing 61-70 of 93

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  • on November 26, 2009

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    Made the recipe according to directions but did a bit more green beans and mushrooms. Turned out great! Lemon juice and wine add a great flavor. My two year old son even loved it!

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  • on November 26, 2009

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    I wanted a lighter alternative for a green bean side dish for Thanksgiving...this was absolutely PERFECT!!!! So light and delicious! Great recipe Giada!

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  • on November 24, 2009

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    A nice vegetable dish. Tasted good but i completely forgot to pick up some parmesean cheese at the store so i'm sure it would have tasted a whole lot better with it on top. Still made for a nice side dish.

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  • on November 18, 2009

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    This is a great healthy alternate to a high fat/high sodium traditional green bean casserole. I didn't use the wine, but it tasted excellent. Even my 22 year old picky eater added extra parmesan and loved it! He remarked that as a waiter in an Italian restaurant; he thought Kale was only for decoration. I used all the salt but I think my bunch of Kale was bigger than 1/2 lb. Good Job Giada!!

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  • on November 08, 2009

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    I made this dish last night to accompany lamb chops. The friend I served is a picky eater and doesn't like many veggies. He'd never eaten kale previously. While he didn't eat the mushrooms, he said that the green beans and kale were good. (Which surprised me I did make the beans and kale slightly al dente because he likes a crunchier texture. The recipe needed more salt and pepper for our taste. I also added shredded asigo and parmesean chese at the end. I would definetly make this again. The kale was less expensive than regular spinach, is a good source of vitamins and was a nice change to the norm. Thanks Giada for another good recipe.

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  • on September 04, 2009

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    Great dish. Really fresh and healthy and light. I found that for the quantity of the other veggies in the dish, one pound of green beans was plenty. Otherwise it is just mostly green beans.

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  • on August 03, 2009

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    I was pleasantly surprised by how great this was - careful with the salt, though, as others pointed out, as I can't imagine this would have been edible with the full amount (I used about 3/4 tsp. I had extremely fresh kale and thus didn't feel it needed to be blanched. I also subbed portobello mushrooms...it really was truly a terrific dish.

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  • on July 19, 2009

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    Great recipe! Very easy to make and tasted great! It also is a very healthy way to prepare and mix the two vegetables which are very important to get into your diet!

    Couldn't be better, even was a pleasure to eat cold!

    Awesome salad!

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  • on July 01, 2009

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    Myself & my husband loved this recipe. I made it as a surprise b/c he loves 'greens' and I've never made them before (after 13 years together!
    I read the reviews before prepping and decided to cut the salt to 1 tsp & I also blanched the kale for a couple minutes. It really took the bitterness out as there was no bitterness. The only other thing I would change is also blanching the green beans also as they were a little bit crunchy still as they were very fresh.
    I paired this dish with a steamfresh sweet and spicy chicken meal for two. It really was a great pair. Next time I'll make my own chicken pasta dish.
    You won't regret making this recipe!!

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  • on March 05, 2009

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    I am an avid fan of Giada's and have made many of her receipes,multiple times. This was my first disappointment in that the recipe suggests 2 tsp. of salt. Though I had reservations about the quantity before preparation, I followed the recipe to the letter, as all other Giada recipes have been great. I actually could not eat the dish and had to dump it. If preparing the dish, I would reccommend adding salt to taste, after the dish is cooked OR cutting it at least, to 1tsp.

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