2 tbsp olive oil
bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 tsp crushed red pepper
1 small red onion, sliced
1 1/2 lbs 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 cups cups cooked white beans
1 cup canned diced tomatoes, with their juices
1/2 cup vegetable stock, or canned low-sodium vegetable 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.\r\n \r\nTransfer the ragout to a serving dish, and drizzle it with extra virgin olive oil to taste. Serve hot.\r\n \r\nRecipe courtesy Emeril Lagasse, from Farm to Fork: Cooking Local, Cooking Fresh, HarperStudio Publisher, New York, 2010, copyright MSLO, Inc., all rights reserved.