Kale and White Bean Ragout

Kale is in abundance in the garden at the moment. We largely treat it the same as silverbeet and have a great recipe for a bacon and kale pasta (bacon, the great flavour enhancer).

This is based on a recipe from a book by an American chef called Emeril Lagasse. It's very hearty and a great use of the earthy flavoured kale. Tastes even better the next day too.




Kale and White Bean Ragout:

1 bay leaf
2 cloves of garlic, roughly chopped
1 small red onion
1 bunch kale
1 tin cannellini beans
1 400g tin of tomatoes
1/2 cup chicken stock
Olive oil
Salt and Pepper

Heat 2 tbs of olive oil in a large saucepan. Fry the garlic, red onion and add the bay leaf. Cook until the garlic and onion start to change colour, then add the kale and cook for 3-4 minutes. Add the tined beans and tomatoes, together with the stock.
Cover and cook until the kale is wilted and cooked through (about 15 minutes). 
Season with salt and pepper.
Drizzle with a little extra virgin olive oil and serve immediately.