Thanksgiving Vegetable Toss - Fashionable Foods

Thanksgiving Vegetable Toss - Fashionable Foods

Prep Time Prep: 5m5min Cook Time Cook: 10m10min Total Time Total: 15m15min

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A Fresh Twist on TraditionMix up the veggies at your Thanksgiving table with this veggie toss. I use green beans and kale, but don’t stop there! Broccoli, mushrooms, carrots, etc. would all be great options to mix and match. This dish is spicy, garlicky, and has a hint of cheesiness from the Romano at the end – so good you’ll forget you’re eating veggies!

  • 2 Tablespoon Olive Oil
  • 2 Onion, thinly sliced
  • 3 Garlic Cloves, finely minced
  • ¼ Teaspoon Red Pepper Flakes, to taste – feel free to add more or less
  • 1 Pound French Green Beans, cut into bite-sized pieces
  • Kosher Salt & Freshly Ground Black Pepper
  • ¼ Cup White Wine or Chicken Stock (or veggie broth)
  • ¼ Cup Water
  • 1 Bunch Kale, finely chopped
  • ¼ Cup Freshly Grated Pecorino Romano Cheese, optional
  1. Heat the olive oil over medium-high heat and add the onion. Sauté for 2-3 minutes or until the onions are soft and translucent. Add in the garlic, red pepper flakes, and the green beans. Mix well and season with salt and pepper. Next, add the wine (or stock) and the water, cover and cook for 5 minutes until the green beans are crisp-tender. Stir in the kale and let it wilt. Pour the vegetables into a serving bowl and top with the cheese, if desired.

Ingredients

  • 2 Tablespoon Olive Oil
  • 2 Onion, thinly sliced
  • 3 Garlic Cloves, finely minced
  • ¼ Teaspoon Red Pepper Flakes, to taste – feel free to add more or less
  • 1 Pound French Green Beans, cut into bite-sized pieces
  • Kosher Salt & Freshly Ground Black Pepper
  • ¼ Cup White Wine or Chicken Stock (or veggie broth)
  • ¼ Cup Water
  • 1 Bunch Kale, finely chopped
  • ¼ Cup Freshly Grated Pecorino Romano Cheese, optional

Instructions

  1. Heat the olive oil over medium-high heat and add the onion. Sauté for 2-3 minutes or until the onions are soft and translucent. Add in the garlic, red pepper flakes, and the green beans. Mix well and season with salt and pepper. Next, add the wine (or stock) and the water, cover and cook for 5 minutes until the green beans are crisp-tender. Stir in the kale and let it wilt. Pour the vegetables into a serving bowl and top with the cheese, if desired.