White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chock-full of vegetables, this one-pot ragout—a thick, well-seasoned stew—warms up a chilly winter evening. If you've never had kale, this dish makes the most of its sweet, earthy flavor. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
2 (4-ounce) links chicken sausage, cut into (1/2-inch) slices |
1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups) |
3 garlic cloves, peeled and crushed |
6 cups chopped trimmed kale (about 1/2 pound) |
1/2 cup water |
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes, undrained |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.
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