Kale and Sausage Ragout with Cannellini Beans
This kale, sausage and bean stew will warm and fill you up in no time. We suggest using pork sausage but you can substitute it with turkey or chicken instead.
Prep
Clean and Slice the Kale
Remove the stem and cut the leaves into thin slices. Measure the right amount and add to a large bowl.
- Kale(thinly sliced)1 ½ cups
Toss the Kale
Measure and add the salt and olive oil, then massage the kale until it has wilted, for at least 2 minutes. Set aside.
- Extra Virgin Olive Oil1 Tbsp.
- Kosher Salt1 pinch
Break Down the Sausage
Break the sausage into pieces about half the size of a golf ball. Place on a plate or tray and set aside.
- Mild Italian Sausage(in pieces)½ lb.
Cooking Steps
1. Add the Oil while Preheating the Cookware
Add the oil and preheat the pan to 300°F/ 150°C (medium).
- Extra Virgin Olive Oil2 Tbsps.
2. Add and Cook the Onion and Garlic
Add and cook the aromatics for 1 minute or until they are slightly toasted.
- Yellow Onion(diced small)½ cup
- Garlic Clove(finely chopped)1
3. Add and Brown the Sausage
Add the pieces of sausage and cook for 3 minutes or until lightly colored.
- Mild Italian Sausage(in pieces)½ lb.
4. Add the Kale, Stock, Tomato, Seasoning and Braise the Ragout
Lower the temeprature to 230°F/ 110°C (low), add the ingredients to the sausage and cook for 9 minutes or until the ragout looks reduced and the kale is wilted.
- Crushed Tomatoes½ cup
- Chicken Stock½ cup
- Kale(tossed)1 ½ cups
- Chili Flakes½ tsp.
- Kosher Salt½ tsp.
5. Finish Cooking the Stew
Lower the temperature to 225°F/ 107°C (low), add the beans and finish cooking for 2 minutes just enough to warm up the beans. Make sure to stir the ragout while it cooks.
- Cannellini Beans(pre-cooked, strained)½ cup
6. Serve as Desired
Turn off the heat and enjoy this chunky stew with a nice slice of toasted bread or a fresh side salad.
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