White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini
Chock-full of vegetables, this one-pot ragout—a thick, well-seasoned stew—warms up a chilly winter evening. If you've never had kale, this dish makes the most of its sweet, earthy flavor.
4 servings (serving size: 1 3/4 cups)
(4-ounce) links chicken sausage, cut into (1/2-inch) slices
zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
garlic cloves, peeled and crushed
chopped trimmed kale (about 1/2 pound)
(16-ounce) cans cannellini beans or other white beans, rinsed and drained
(14.5-ounce) can diced tomatoes, undrained
freshly ground black pepper
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.