Cannellini and Kale Ragout
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 tablespoons extra virgin olive oil, divided
- 4 (1 1/2 inch) thick slices Italian bread, crusts removed, each slice quartered
- 1 teaspoon chopped fresh thyme
- 4 garlic cloves, crushed
- 1⁄2 teaspoon crushed red pepper flakes
- 1 large bunch kale, thinly sliced
- 1 1⁄2 cups vegetable stock
- 14 1⁄2 ounces crushed tomatoes
- 1 1⁄2 cups cooked cannellini beans
- 1 tablespoon fresh thyme, chopped
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground black pepper
directions
- Heat 2 tablespoons olive oil in large pan over med. heat. Add bread cubes and thyme. Cook until bread is golden on both sides - about 2 minutes.
- Transfer to a bowl and sprinkle with salt and pepper to taste.
- Add remaining 4 tablespoons oil, garlic and crushed red pepper flakes to same pan. Saute over med. heat until fragrant - about 30 seconds. Add kale and stock.
- Bring to a boil.
- Reduce heat and simmer, covered, until kale wilts about 5 minutes.
- Add crushed tomatoes with juice, beans and thyme.
- Cover and simmer 15 minutes.
- Season to taste with salt and pepper.
- Ladle into bowl and top with croutons.
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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.