Kale and Mushroom Ragout
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 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
  1. 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.
  2. Heat remaining oil in the same pan. Saute onion, mushrooms, and red pepper flakes for 2 minutes. Add garlic and saute 1 minute longer.
  3. Add kale and chicken broth into skillet. Let simmer for 5-10 minutes, until kale is wilted.
  4. Add canned tomatoes, basil, and cannellini to skillet. Continue to simmer for 10 minutes. Add white wine and cook a few minutes longer.
  5. Serve ragout in a bowl, topped with some of the grilled cooked bread.
Recipe by at http://cookingwithveggies.com/2011/09/30/kale-and-mushroom-ragout/