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

printed from melskitchencafe.com

*Note: If you are unfamiliar with kale, it needs to be rinsed well and then the tough stems need to be cut away before using.

*Serves 4-6

1 tablespoon olive oil

1/2 cup chopped onion

12 ounces chicken apple sausages, cut into (1/2-inch) slices

1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)

3 garlic cloves, peeled and crushed

1/2 cup water

2 (16-ounce) cans white beans, like Great Northern, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 cups chopped trimmed kale (about 1/2 pound)

In a large 12-inch nonstick skillet, heat the oil over medium heat until it is hot and ripping. Add the onion and sausage and saute for about 4 minutes until the sausage is brown and the onion is translucent. Add the zucchini and garlic and cook for 2 more minutes, stirring often. Add the water, beans, tomatoes, salt and pepper. Stir. Add the kale and without stirring it in - because at this point the skillet will be very full - cover the skillet. Simmer the ragout for 10 minutes, covered, until the mixture is heated and the kale is completely wilted. Remove the lid, stir the kale into the ragout. Serve immediately.