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14 EMERIL LAGASSE'S RECIPES FROM NEW ORLEANS Tuscan Kale & White Bean Ragout Adapted from From Farm to Fork by Emeril Lagasse Makes 4 servings I N G R E D I E N T S 2 tablespoons olive oil 1 bay leaf 2 cloves garlic, smashed and roughly chopped ¼ teaspoon crushed red pepper 1 small red onion, sliced 1½ pounds Tuscan kale,* rinsed, patted dry, and cut crosswise into 1-inch-wide slices ¼ teaspoon freshly ground black pepper, plus more if needed 2 15-ounce cans no-salt-added cannellini beans or white beans, drained and rinsed 1 cup canned no-salt-added diced tomatoes, with their juices ½ cup vegetable stock or canned low-sodium vegetable broth ½ teaspoon kosher salt Extra-virgin olive oil, for drizzling D I R E C T I O N S 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 and pepper, and cook for another 2 minutes. en add the white beans, tomatoes, and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste and season with up to ½ teaspoon salt. 2. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil. Serve hot. Per Serving: Calories 410; Fat 16 g; Sat Fat 2 g; Protein 17 g; Carbs 53 g; Fiber 13 g; Cholesterol 0 mg; Sodium 410 mg. *Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.

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