Spicy Parmesan Green Beans and Kale

Here's the recipe I mentioned in an earlier post, from Giada's new book. Even good reheated the next day. Dare I be turning over a leftover leaf?!
6-8 servings (she makes for Thanksgiving)
3 tbls olive oil
1 med onion, sliced
1/2 lb cremini mushrooms, trimmed and quartered (I used the prewashed and sliced)
1.5 lbs green beans, trimmed and cut into 1 inch pieces (I used a bag o' frozen)
2 tsp salt
1/2 tsp freshly ground black pepper
1/4 dry white wine (+ more for drinking during cooking)
1/2 tsp red pepper flakes
1 bunch kale-1/2 lb., rinsed, stemmed, and coarsely chopped (I just chopped)
2 tbls freshly squeezed lemon juice
3 tbls finely grated parmesan cheese (I didn't measure this :))

Warm olive oil in large, heavy sauté pan over med-high heat. Add onion and cook, stirring, until translucent, about 4 min. Add mushrooms, green beans, salt and pepper and cook for 2 minutes. Add wine and continue cooking until green beans are almost tender, stirring once or twice, about 5 minutes. Add red pepper flakes and kale and continue cooking until kale has wilted, 4-5 min. Add lemon juice and parmesan. Toss to coat and serve immediately.

Enjoy!