According to Wikipedia, a ragout is a main dish stew. I found this recipe for ragout on Epicurious while looking for something to do with the kale. It felt like it needed something more, so I added the Shitake mushrooms and some white wine. I didn’t have enough kale, so I used some of the greens from the cauliflower, and didn’t notice any difference. This will be a great addition to our after work meals come winter, as it was quick and delicious!
- 6 tablespoons olive oil, divided
- 4-1 inch thick slices of whole grain bread, cut in large cubes
- 1 teaspoon fresh thyme
- ground pepper to taste
- ½ cup chopped onion
- 8 ounces shitake mushrooms, coarsely chopped
- ½ teaspoon crushed red pepper flakes
- 3 cloves garlic
- 5 cups packed thinly sliced kale (I used a mix of mostly kale but also some cauliflower leaves)
- 1-14½ ounce can chicken broth
- 1-14½ ounce can diced tomatoes
- 1 tablespoon chopped fresh basil (undrained)
- 1-15 ounce can cannellini beans, rinsed and drained
- 2 tablespoons white wine
- Heat 2 tablespoons oil in a large skillet. Add thyme and bread. Grill bread on both sides until golden, about 3-5 minutes. Remove bread to a bowl, add black pepper and set aside.
- Heat remaining oil in the same pan. Saute onion, mushrooms, and red pepper flakes for 2 minutes. Add garlic and saute 1 minute longer.
- Add kale and chicken broth into skillet. Let simmer for 5-10 minutes, until kale is wilted.
- Add canned tomatoes, basil, and cannellini to skillet. Continue to simmer for 10 minutes. Add white wine and cook a few minutes longer.
- Serve ragout in a bowl, topped with some of the grilled cooked bread.