Kale and Bean Ragu

[Guest guest]

Kale and Bean Ragu

 

2 tbsps. extra virgin olive oil

1 onion, finely chopped

1 large bunch of kale and/or collards (about 4 c. chopped)

114 oz. can of diced tomatoes

3 garlic cloves, minced

1 1/2 cups water

2 bay leaves

1 small pablano, finely minced

1/2 tsp. ground cumin

1 scallion, chopped

2 15 oz. cans of cannellini beans, drained and rinsed

1 t.sp dried oregano

1 tbsp. cube of frozen basil (or fresh if in season)

salt and freshly ground black pepper

 

Prepare kale and/or collards by washing the leaves and trimming off stems.

Stack and roll leaves into a cigar and chop into thin ribbons. Heat oil in

a large deep skillet over medium-high heat. Add the chopped onions and

kale/collards. Stir and cook until onions are transparent and greens wilt

and reduce.

Turn heat down to medium-low and add tomatoes and water. Stir and then add

garlic, bay leaves, cumin, and scallion. Simmer the mixture until the

greens are soft; this could take anywhere from 25 minutes to an hour,

depending on how young the greens were. Greens are done when stems are very

tender.

Stir in the beans and simmer until beans are heated through, about 10

minutes. Stir in the oregano and basil. Add salt and pepper to taste. Fish

out the bay leaves and serve immediately. If desired, top with some grated

cheese. Serves 4 to 6.