Welcome to a culinary journey where Tuscan kale and white beans dance harmoniously in a rich and flavorful ragout. Experience the rustic charm and authentic taste of Tuscany as we embark on a quest to discover the best recipe. With its vibrant greens and earthy notes, kale takes center stage, while creamy white beans add a delightful texture. This hearty dish is not only a feast for the senses but also a treasure trove of nutrients. Get ready to tantalize your taste buds and delve into the secrets of creating a Tuscan kale and white bean ragout that will leave you craving for more.
Let's cook with our recipes!
TUSCAN KALE AND WHITE BEAN RAGOUT
Steps:
- 1 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. 2 Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste. Serve hot.
TUSCAN KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
- Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
- 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
- Divide the soup among bowls and drizzle with olive oil.
WHITE BEANS AND CAVOLO NERO
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
- Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.
TUSCAN WHITE BEAN RAGOUT
Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.
Provided by Sharon123
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
- Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
- Serve warm, drizzled with extra virgin olive oil.
- Note:.
- This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.
Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4
EMERIL LAGASSE'S TUSCAN KALE & WHITE BEAN RAGOUT
I got this recipe from the chef Emeril's cooking show. I have enjoyed it and it's really healthy for you. Hope you enjoy!
Provided by Sarah Carlson @Blondie_B
Categories Bean Soups
Number Of Ingredients 12
Steps:
- 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.
Tips:
- Use fresh ingredients: Fresh kale, white beans, and vegetables will give your ragout the best flavor. If you can, buy them from a local farmer's market or organic grocery store.
- Don't overcook the kale: Kale should be cooked until it is tender, but still has a bit of a bite to it. Overcooked kale will be mushy and lose its flavor.
- Season the ragout well: A good ragout should have a balance of flavors, including salt, pepper, garlic, and herbs. Don't be afraid to taste it as you cook and adjust the seasonings accordingly.
- Serve the ragout over pasta or polenta: Ragout is a great dish to serve over pasta or polenta. The sauce will soak into the pasta or polenta and create a delicious meal.
- Garnish the ragout with Parmesan cheese and parsley: Grated Parmesan cheese and chopped parsley are classic garnishes for ragout. They add a touch of flavor and elegance to the dish.
Conclusion:
Tuscan kale and white bean ragout is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover kale and white beans. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a quick and easy meal, give this Tuscan kale and white bean ragout a try. You won't be disappointed!
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