EMERIL LAGASSE'S TUSCAN KALE & WHITE BEAN RAGOUT

Emeril Lagasse's Tuscan Kale & White Bean Ragout image

Provided by Sarah Carlson

Time 40m

Number Of Ingredients 12

2 Tbsp olive oil, extra virgin
1 bay leaf
2 clove garlic, smashed and roughly chopped
1/4 tsp crushed red pepper
1 small red onion, sliced
1 1/2 lb tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch wide slices
3/4 tsp kosher salt, plus more if needed
1/4 tsp freshly ground black pepper, plus more if needed
3 1/2 c cooked white beans, or 2 (15-oz) cans cannellini beans or white beans, drained and rinsed
1 c canned diced tomatoes, with their juices
1/2 c vegetable stock, or canned low-sodium vegetable broth
extra-virgin olive oil, for drizzling

Steps:

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