Tuscan kale—also known as Lacinato kale, black kale, and dinosaur kale—is one of my favorite greens. Its dark green, puckered leaves are hearty and hold up well in any dish. Braise it with onions, garlic, bay leaf, and white beans...talk about a meal-in-one!
Farm to Fork by Emeril Lagasse; photography by Steven Freeman. Copyright 2010; HarperCollins Publishers
|2 tablespoons olive oil||3/4 teaspoon kosher salt, plus more if needed|
|1 bay leaf||1/4 teaspoon freshly ground black pepper, plus more if needed|
|2 cloves garlic, smashed and roughly chopped||3 1/2 cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed|
|1/4 teaspoon crushed red pepper||1 cup canned diced tomatoes, with their juices|
|1 small red onion, sliced||1/2 cup vegetable or chicken stock, or canned low-sodium vegetable or chicken broth|
|1 1/2 pounds Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices||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.
Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste. Serve hot.
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