Tuesday, October 18, 2011

Tuscan kale and white bean ragout

Black and white peppercornsImage via WikipediaThis is an article lifted from Heraldnet.com, and it tells the value in food when it is home-cooked, much like comparing a piece of furniture that is handcrafted with one that is coming from an assembly line...

It's time to put the value back into the value meal.

That's the rallying cry of a new movement that's sweeping the nation's dinner tables.

Slow Food USA's $5 Challenge is part of a larger Food Day celebration scheduled for Oct. 24.

To read on, follow the source article here:
The real value meal: Home-cooked and cheaper than fast food
By Jackson Holtz, Herald Writer


And here is the recipe from the same article:

Tuscan kale and white bean ragout

This recipe easily can be enhanced with leftover chicken, a stewed chicken carcass, or pasta. Make it a soup by adding more broth.

  • 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

  1. Heat the olive oil in a large saute 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. 
  2. Add the kale 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 season with up to ½ teaspoon salt.
  3. 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.

Makes 4 servings

Adapted from "Farm to Fork" by Emeril Lagasse

Courtesy of Food Day

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