Tuscan Kale and White Bean Ragout

Tuscan kale is also known as Lacinato kale, black kale and dinosaur kale.

2 tablespoons olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 teaspoon crushed red pepper
1 small red onion, sliced
1 1/2 lbs Tuscan kale, rinsed, patted dry, and cut crosswise in 1″-wide slices
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed
3 1/2 cups or two 15-ounce cans cannellini or white beans, drained and rinsed
1 cup canned diced tomatoes, with their juices
1/2 cup vegetable or chicken stock or broth
Extra-virgin olive oil, for drizzling

Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion.

Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt, and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes, and stock.

Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste, and adjust the seasoning if necessary. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste. Serve hot.

Tuscan Kale and White Bean Ragout from Farm to Fork by Emeril Lagasse.


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