Spicy Tokyo Bekana and Beans

3 Tbsp olive oil

1 medium red onion sliced

1 bunch Tokyo bekana, roughly chopped

1/2# yellow wax beans or green beans, cut into bites sized pieces

1/2# crimini mushrooms, quartered

2 tsp kosher salt

½ Tbsp ground black pepper

¼ cup white wine

½ tsp red pepper flakes

2 Tbsp lemon juice

3 Tbsp parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, yellow beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the Tokyo Bekana and continue cooking for about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.