White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini

White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 6 cups chopped trimmed kale (about 1/2 pound)
  • 3 garlic cloves, peeled and crushed
  • 1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
  • 1 tablespoon olive oil
  • 2 (4-ounce) links chicken sausage, cut into (1/2-inch) slices
  • + 4 more ingredients
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
    • ½ cup chopped onion
    • ½ cup water

Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

View full recipe at My Recipes

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