White Bean and Sausage Ragout {with Tomatoes, Kale and Zucchini}
Yield: 6Servings
Prep Time: 10 minutesmins
Cook Time: 18 minutesmins
Total Time: 28 minutesmins
Ingredients
1tablespoonolive oil
½cupchopped onion
12ounceschicken apple sausages, cut into (1/2-inch) slices
1mediumzucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
3clovesgarlic, peeled and crushed
½cupwater
2 cans(16-ounces each)white beans, like Great Northern, rinsed and drained
1 (14.5-ounce)candiced tomatoes, undrained
¼teaspoonsalt
¼teaspoonfreshly ground black pepper
6cupschopped trimmed kale, about 1/2 pound
Instructions
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is hot and ripping.
Add the onion and sausage and sauté for about 4 minutes until the sausage is brown and the onion is translucent.
Add the zucchini and garlic and cook for 2 more minutes, stirring often. Add the water, beans, tomatoes, salt and pepper. Stir. Add the kale and without stirring it in - because at this point the skillet will be very full - cover the skillet.
Simmer the ragout for 10 minutes, covered, until the mixture is heated and the kale is completely wilted. Remove the lid, stir the kale into the ragout. Serve immediately.
Notes
Kale: if you are unfamiliar with kale, it needs to be rinsed well and then the tough stems need to be cut away before using. Sausage: also, I found the chicken apple sausages in my average, every day grocery store near the hot dogs and kielbasa (Johnsonville brand) but I hear Trader Joe's carries an excellent sausage as well.