Recipe for spicy sausage and kale ragout

Karoline Boehm Goodnick for The Boston Globe

Serves 4

A ragout is similar to a stew, but with a richer, more concentrated broth, any type of meat, and often vegetables. The term derives from the French word, ragouter, which means, “to stimulate the appetite.” Here, Italian sausages, white beans, crushed tomatoes, and kale simmer together in a hearty pot.

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2 tablespoons olive oil
1 medium onion, thinly sliced
3 spicy Italian pork sausages (about
1 pound), removed from casing
3 cloves garlic, finely chopped
1 can (15 ounces) white beans, drained
1 can (15 ounces) diced tomatoes
Salt and pepper, to taste
2 bunches curly kale (about 1 pound), stemmed, rinsed, dried, and cut into bite-size pieces
2 cups chicken stock

1. In a large flameproof casserole over medium heat, heat the olive oil. Add the onion, and cook, stirring often, for 5 minutes. Add the sausage and brown it for 5 minutes, breaking up large pieces with a spoon. Add the garlic, cook 2 minutes more.

2. Stir in the beans, tomatoes and their liquid, salt, and pepper. Cook, stirring, for 2 minutes. Add half the kale and half the stock. Fold the sausage mixture at the bottom of the pan over the the kale to wilt it. Repeat with the remaining kale and stock, pressing down on the kale gently to coat all of the leaves.

3. Cover and simmer for 10 minutes. Turn the heat to medium-low, stir the mixture, and let it simmer with the cover askew, for 10 minutes more.

4. Taste for seasoning and add more salt and pepper, if you like. Ladle into shallow bowls.
Jillian Bernardini

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