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Tuscan Kale and White Bean Ragout
(recipe, Emeril Lagasse)
Tuscan kale — also known as lacinato kale, black kale, and dinosaur kale — is one of my favorite greens. Its dark green, puckered leaves are hearty and hold up well in any dish. Braise it with onions, garlic, bay leaf, and white beans . . . talk about a meal-in-one!
- 2 Tbsp. olive oil
- 1 bay leaf
- 2 garlic cloves, smashed and roughly chopped
- ¼ tsp. crushed red pepper
- 1 small red onion, sliced
- 1½ lb. Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices
- ¾ tsp. kosher salt, plus more if needed
- ¼ tsp. freshly ground black pepper, plus more if needed
- 3½ cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed
- 1 cup canned diced tomatoes, with their juices
- ½ cup vegetable or chicken stock, or canned low-sodium vegetable or chicken 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 the extra-virgin olive oil to taste. Serve hot.