White Bean and Kale Ragout with Turnips and Sausage

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, sub 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.

white-bean-kale-turnips-ragout-recipe1 tablespoon olive oil
1/2 cup chopped onion
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 garlic cloves, minced
6 cups de-stemmed, chopped kale (about 1 bunch)
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 chile flakes

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.

Serves 4


7 Replies to “White Bean and Kale Ragout with Turnips and Sausage”

  1. I made this last week and it was amazing. We used a lowfat Adele’s sausage to keep the fat content down. We loved it and have added it our our regular list of weekday meals to make!

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  3. Wow!!!! This is AMAZING! Didn’t have stock, so I used 26oz of Pomi brand chopped tomatoes. Turned out fantastically. Thanks!!!

  4. I’ll bet it would be great with some extra tomatoes in lieu of stock … thanks for the tip, Allison! Glad you enjoyed!

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