We’re still working on using up those gorgeous greens from the farmer’s market. I wonder if we’ll get as many during the summer? I’m running out of options for my non-green-loving husband. He seemed to like this dish, though, most likely because it has kale in it, which he considers the friendliest of greens.
I had planned on following a Cooking Light recipe closely, but once I got to our neighborhood grocery store, I discovered that some of the ingredients just weren’t available. So here we have yet another adapted recipe! I loved the simplicity of this dish…I’m all about beans and greens. I served this with toasted baguette, brushed with olive oil and sprinkle with cracked pepper, and sauteed daikon radish (another farmer’s market veggie).
On the crafty front, I have been making some super-cute things, but I can’t post them yet because they’re for a swap. I’ll share photos with you all in a couple of weeks, once the recipient has seen them!
White Bean and Kale Ragout
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 small yellow squash, chopped
- 3 garlic cloves, minced
- 6 cups chopped trimmed kale (about 1/2 pound)
- 1 (14-ounce) can vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 2 (16-ounce) cans cannellini beans or other white beans, with their liquid
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Heat oil in a large soup pot over medium-high heat. Add onion, squash, and garlic, and saute for 4 to 5 minutes, or until onion has softened. Add remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer for 10 to 15 minutes.
Makes 4 to 6 servings.
Adapted from Cooking Light magazine.