Cannellini and Kale Ragout |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Now that fall is on it's way we seriously start thinking about stew type meals and this one is healthy and easy and comes from a wonderful little cookbook called the Canadian Harvest . Herbs can be adjusted or added to to suit individual taste buds. Enjoy.... 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:
1. 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.
2. Transfer to a bowl and sprinkle with salt and pepper to taste.
3. 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.
4. Bring to a boil.
5. Reduce heat and simmer, covered, until kale wilts about 5 minutes.
6. Add crushed tomatoes with juice, beans and thyme.
7. Cover and simmer 15 minutes.
8. Season to taste with salt and pepper.
9. Ladle into bowl and top with croutons.
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