Cannellini and Kale Ragoût
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 teaspoon dried crushed red pepper
- 3 garlic cloves, finely chopped
- 6 tablespoons extra-virgin olive oil, divided
- Carbohydrate 37 g(12%)
- Fat 22 g(35%)
- Fiber 10 g(39%)
- Protein 11 g(22%)
- Saturated Fat 3 g(16%)
- Sodium 878 mg(37%)
- Calories 378
Preparation 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. Test-kitchen tip:To cut fresh kale easily, roll leaves into cylinders and slice crosswise into 1/4-inch-wide strips.
Preparation 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. Test-kitchen tip:To cut fresh kale easily, roll leaves into cylinders and slice crosswise into 1/4-inch-wide strips.
