Best 5 Bean And Kale Ragu Recipes

WHITE BEANS AND KALE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
• Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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SLOW-BAKED BEANS WITH KALE

Steps:

• Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).
• Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.
• Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.
• Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.

EMERIL LAGASSE'S TUSCAN KALE & WHITE BEAN RAGOUT

Steps:

• 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, salt 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 adjust the seasoning if necessary.
• 2. Transfer the ragout to a serving dish, and drizzle it with extra virgin olive oil to taste. Serve hot.

CANNELLINI BEAN & FENNEL RAGU

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
• Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
• For the gremolata, mix everything together in a small bowl. Set aside.
• Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

BEANS WITH KALE AND PORTUGUESE SAUSAGE

Steps:

• Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
• Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
• DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.