veggies

We joined a CSA (community supported aggriculture) for the summer and fall. One problem. I hate vegetables. There aren't really any that I actually like. So this could be quite a challenge to fnd things I actually like. Thank goodness I have Mike, who loves veggies. This week, we got a ton of greens as well as some rhubarb and herbs. So far, I have enjoyed what we've made. We had salads yesterday with very yummy lettuce. Mike made a wonderful dinner. We had lemon and dill chicken and spicy parmesan green beans and kale. Now, it was not something that I would ever crave, but it was surprisingly good. Here's the recipe. Spicy Parmesan Green Beans and Kale Recipe courtesy Giada De Laurentiis Serves: 6 to 8 servings Ingredients 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 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped 2 tablespoons lemon juice (about 1/2 a lemon) 3 tablespoons finely grated Parmesan Directions Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.