This ragout is meant to be a throw-together-fast-on-a-weeknight kind of meal. If you have sweet potatoes instead of turnips, use them. If you have Swiss chard in the fridge, but no kale, substitute it instead. You may be surprised by how much flavor you can coax, with the help of a well-stocked pantry, out of the ingredients you have on hand.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion, chopped
- 2 turnips, peeled and cut into 1/2-inch cubes (about 3 cups)
- sea salt and freshly ground black pepper, to taste
- 2 Italian chicken sausages, cut into 1/2-inch slices
- 3 cloves garlic, minced
- 1 bunch kale, de-stemmed and chopped (about 6 cups)
- 1/2 cup chicken or mushroom stock
- 2 16-ounce cans cannellini beans, rinsed and drained
- 1 14-ounce can diced tomatoes, undrained
- 1/4 teaspoon red pepper flakes
Instructions
- Heat oil in a large saute pan over medium-high heat. Saute onion and turnips for 8 minutes, or until bronzed. Sprinkle with salt and pepper, and add sausage and garlic to pan. Cook for 2 more minutes, then add kale and remaining ingredients. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 12 minutes, stirring occasionally, until kale is tender.
Servings: 4
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