20 Min

• 1 bunch Kale, stemmed, and roughly chopped
• 12 oz Green Beans
• 3 Scallions
• 2 Garlic Cloves, sliced
• 1 Tbsp Minced Ginger
• ¼ cup White Wine
• ½ tsp Red Pepper Flakes
• 1 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 1 Tbsp Toasted Sesame Oil

Heat olive oil in large, heavy skillet over medium-high heat. Add scallions and cook 3 minutes, until translucent. Add garlic, ginger, green beans, and sea salt, and cook 2 minutes.

Add wine, and continue cooking 5 minutes until green beans are almost tender. Add red pepper flakes and kale, and continue cooking 3 to 4 minutes, until kale has wilted. Add lemon juice and sesame oil. Toss to coat and serve immediately.