My kitchen seems to be going through a bit of a renaissance lately. I’m not sure what’s going on, but I’m sensing something unusual, something that may have gone missing for a while now. My kitchen is the same old, window-less, drab, and tiny galley space but it’s getting a bit shimmery around the edges. It pulses and hums and while it’s not something I can actually see or hear, I know it’s there. If I was in a Bollywood movie from 1965, this feeling might make me want to put on a shiny ruffled gold dress and start shaking my face, if you know what I mean. (I know, awesome right? I first saw that clip in the amazing movie Ghost World, but I’m happy there is YouTube to see the extended dance version).
Making meals isn’t a chore or a necessity but something I’m happy to do. I’m baking like crazy, chopping vegetables for the most amazing salads, and everything seems to taste brighter, more intensely flavourful than ever before. It’s like the stereo is turned up loud and our disco ball is spinning wildly (yes, we have a disco ball and around golden hour, when the light is just right, the light fractures and bounces and makes me smile like crazy). I’m hoping to hold on to this feeling for however long it lasts because it makes everything so much more pleasurable. Chopping. Grating. Eating. Drinking. Cleaning up. Well, maybe not the cleaning up bit. There’s magic in this space right now and I’m going to let the good times roll onwards for as long as I can milk it.
And here is some of that delicious milk. Greens, lots of ‘em, healthy and ho-hum, right? Not this batch, no siree Bob! This dish of kale, green beans and zucchini has its head held high with a good dose of wine, lemon, garlic, Parmesan and some aleppo pepper for kicks. It’s easy to whip up and it doesn’t require a whole lot of fuss which makes it easy to grab some of that magic for yourself.
spicy lemon parmesan green beans, kale & zucchini
(adapted from Giada De Laurentiis)
2 T olive oil
3 garlic cloves, sliced
1 lb green beans, cut into thirds
3 green onions, cut into 1 inch pieces
1 bunch kale, cut into thin ribbons
1/4 c white wine
1/2 t salt
1/4 t aleppo pepper or crushed red pepper
1 small zucchini, cut into batons
3 T grated parmesan cheese
Heat the olive oil in a large skillet over med-high heat. Add in the garlic, green onions, green beans and kale, and toss until bright green – about 4 minutes. Add in the wine along with the salt and pepper and give everything a good toss. Add in the zucchini and turn down the heat slightly and cook for 2 more minutes. Squeeze the lemon over the vegetables and sprinkle the parmesan over top.