Tuscan Kale and White Bean Ragout

Posted by on Oct 24, 2012

 

Tuscan Kale and White Bean Ragout for Food Day

Today is Food Day, a nationwide celebration and a movement for healthy, affordable, and sustainable food.

Food Day aims to solve problems in our food supply, and strives to find the best solutions for what we put on our plates at breakfast, lunch and dinner.

“Eating Real” impacts your health, the environment, and animal welfare. See where you stand by taking the Eat Real Quiz here.

In celebration of Food Day, delicious, healthy, easy-to-prepare recipes from some of the country’s most prominent chefs and cookbook writers were shared with the public, and  you can find those recipes here.

I chose to share Emeril Lagasse’s Tuscan Kale and White Bean Ragout, as it is a wonderful dish for the fall, and such a comforting meal. To “Kick-it-up”, try adding a poached egg on top, or some shaved parmesan cheese. Must-have meat lover’s might try adding some ground and cooked sweet italian sausage.

Tuscan Kale & White Bean Ragout

Adapted from From Farm to Fork by Emeril Lagasse

Makes 4 servings

IngredIents

2 tablespoons olive oil

1 bay leaf

2 cloves garlic, smashed and roughly chopped

¼ teaspoon crushed red pepper

1 small red onion, sliced

1½ pounds Tuscan kale,* rinsed, patted dry, and cut crosswise into 1-inch-wide slices

¼ teaspoon freshly ground black pepper, plus more if needed

2 15-ounce cans no-salt-added cannellini beans or white beans, drained and rinsed

1 cup canned diced tomatoes, with their juices

1/2 cup vegetable stock, or low-sodium vegetable broth

1. 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 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 season with up to ½ teaspoon salt.

2. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil. Serve hot.

Per Serving: Calories 410; Fat 16 g; Sat Fat 2 g; Protein 17 g; Carbs 53 g; Fiber 13 g; Cholesterol 0 mg; Sodium 410 mg.

*Tuscan Kale is also known as lacinato kale, black kale, and dinosaur kale

Pin It

6 Responses to “Tuscan Kale and White Bean Ragout”

  1. Ellie says:

    I found Emeril Lagasse’s original recipe. The stock and tomato quantities are as follows:

    1 cup canned diced tomatoes, with their juices

    1/2 cup vegetable stock, or canned low-sodium vegetable broth

  2. Exactly what i was looking for.Thanks!!

  3. Susan says:

    Thanks for the awesome comments, and for supporting such a worthy cause as Food Day!

  4. Ginger says:

    This looks great, Susan. Can’t wait to try!

  5. patrick Huff says:

    Now this is definitely my kind of meal and the agg addition is a great idea.

  6. Liz @ The Lemon Bowl says:

    Love the idea behind Food Day and also love this soup! We eat a similar version regularly and my family gobbles up the kale and beans. Yum!

Leave a Reply