Kale & Cannellini Ragout

So they say, that among the best veggies to eat are “leaves”. (http://michaelpollan.com/articles-archive/unhappy-meals/ for a good read on this and lots of other thought provoking food points) This can be tricky if you don’t venture  beyond your standard salad fare. Two of our favorite leaves are chard and kale. We make kale chips from time to time and love putting together different salads with it, but this little ragout changed things up a bit and EVERYONE liked it – including somewhat persnickety three year old.

Start by sautéeing a little onion and garlic.  Then add a can of diced tomatoes.  Add a little veggie broth and your chopped up kale and simmer until the greens are soft. At the very end, add a can of drained and rinsed Cannellini beans. Top the whole deal with some freshly grated Parmesan and you’ve got a healthy and delish dish. Sorry about the lack of step by step photos on this one – sometimes it’s all I can do to just get the FOOD on the table and take a pic of the final product. And yes, this photo does include Mama’s well deserved glass of Sauvignon blanc.

I served this one accompanied by roasted green beans (notice the bacon mixed in with those little beans- thus the “using meat for flavor and accent” stance we have taken – plus, bacon makes anything  so much tastier) and a grated carrot salad with raisins and a fig walnut vinaigrette.

Adapted from http://www.epicurious.com/

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