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10 minutes
15 minutes
25 minutes
- 1 tablespoon olive oil
- 2 small shallots, chopped
- 2 small garlic cloves, chopped
- 0.5 cup chopped kale
- 2 tablespoons condensed cream of chicken soup
- 1 tablespoon sriracha sauce
- 1 tablespoon cream cheese
- 1 tablespoon sour cream
- 1 (15 ounce) can cut green beans, drained
- ground black pepper to taste
- In a skillet over medium heat, sauté shallot and garlic in oil until golden brown, about 2 to 3 minutes. Next, add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream. Stir and cook until the cream cheese is melted and the mixture is evenly colored, approximately 5 minutes.
- Toss green beans in the mixture to coat well, season with black pepper, then simmer over medium-low heat until the sauce slightly thickens, about 5 to 7 minutes.
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