Creamy Lemon Parmesan Beans
In a large skillet, melt the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the shallots and cook for 1 minute, stirring constantly. Slowly whisk in the vegetable stock until smooth. Whisk in the mustard, then stir in the heavy cream and Parmesan until melted.
Add the beans, kale and red pepper flakes. Simmer, stirring occasionally, until the greens are wilted, the beans are heated through and the sauce has thickened enough to coat the back of a spoon, about 5 to 8 minutes.
Remove the skillet from the heat. Stir in the Greek yogurt, lemon juice and lemon zest until smooth. Season with salt and black pepper to taste.
Divide into serving bowls and top with additional Parmesan, red pepper flakes and lemon zest. Serve warm with crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of vegetable stock or water to thin the sauce if needed.
Directions
In a large skillet, melt the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the shallots and cook for 1 minute, stirring constantly. Slowly whisk in the vegetable stock until smooth. Whisk in the mustard, then stir in the heavy cream and Parmesan until melted.
Add the beans, kale and red pepper flakes. Simmer, stirring occasionally, until the greens are wilted, the beans are heated through and the sauce has thickened enough to coat the back of a spoon, about 5 to 8 minutes.
Remove the skillet from the heat. Stir in the Greek yogurt, lemon juice and lemon zest until smooth. Season with salt and black pepper to taste.
Divide into serving bowls and top with additional Parmesan, red pepper flakes and lemon zest. Serve warm with crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of vegetable stock or water to thin the sauce if needed.