Tuscan Kale And White Bean Ragout

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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"].

Yes, Tuscan Kale And White Bean Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.