Cannellini And Kale Ragout

Cannellini And Kale Ragout
Cannellini And Kale Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    tablespoons extra-virgin olive oil divided

  • 4

    slices Italian bread, 1 1/2" thk crusts removed, and each slice quartered

  • 1

    teaspoon chopped fresh thyme plus

  • 1

    tablespoon chopped fresh thyme

  • 3

    garlic cloves finely chopped

  • 1/4

    teaspoon dried crushed red pepper

  • 5

    cups thinly-sliced kale - (packed) (about 1 large bunch)

  • 1

    can vegetable broth - (14 1/2 oz)

  • 1

    can diced tomatoes with green

  • pepper and onion in juice - (14 1/2 oz)

  • 1

    can cannellini - (15 oz) drained (white kidney beans)

Directions

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper. Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve. This recipe yields 4 servings. Serve With: Romaine salad with sliced oranges, black olives, and balsamic vinaigrette. Test-Kitchen Tip: To cut fresh kale easily, roll leaves into cylinders and slice crosswise into 1/4-inch-wide strips.

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