Kale Sausage Ragu Recipe 425

BEAN AND KALE RAGU

Bean and Kale Ragu image

Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.

Provided by Stefanie N

Categories Side Dish Beans and Peas

Time 1h25m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems removed and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 ½ cups water
2 bay leaves
¼ teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste

Steps:

Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 31.9 g, Fat 5.7 g, Fiber 7.9 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 592.2 mg, Sugar 0.9 g

KALE & SAUSAGE RAGU RECIPE - (4.2/5)

Kale & Sausage Ragu Recipe - (4.2/5) image

Provided by á-172

Number Of Ingredients 8

Ingredients

1 pound rigatoni
1/2 pound Italian sausage
1 cup shallots, sliced
12 cups stemmed kale ribbons
1/2 cup white wine
1 (15-ounce) can pink beans
1 lemon
1/2 cup parmesan, grated

Steps:

Cook pasta; drain, reserving 1 cup water. Brown sausage in skillet; reserve. Add shallots; cook 2 minutes. Add kale, wine and 1 cup water; simmer 15 minutes. Stir in pasta, beans, 1 tablespoon lemon juice, sausage, cheese and 3/4 cup cooking water. Top with extra cheese and lemon zest.

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