Ingredients
- 1/4cup olive oil
- 2tablespoons fresh lemon juice
- 1tablespoon honey
- ½ teaspoon crushed red pepper flakes
- 1 large bunch Lacinato kale, center ribs and stems removed, leaves cut lengthwise into 1/2" strips (about 8 cups)
- Kosher salt and freshly ground black pepper
- 1lb green beans, trimmed
- 1/4cup finely grated Parmesan or Pleasant Ridge Reserve
Directions
Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours or cover and chill overnight, tossing occasionally. Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.