Just when I thought that my White Bean Summer Salad was the best, Mary Jo found this recipe for white bean ragout. It is super easy and very tasty. A ragout is usually a main course, but this is a delicious side dish. The prep time for this is minimal.
1 1/2 pounds baby kale
3 tbsp olive oil
3 or 4 large cloves garlic, finely minced
1 tsp dried thyme
1 tsp ground cumin
1/4 tsp red pepper flakes
1 can of diced tomatoes
1 can white beans drained and washed
salt and pepper to taste (1/2 tsp each)
In a large skillet, add olive oil and minced garlic, place on medium heat. Add thyme and cumin and stir for a minute or two.
Coarsely chop the kale and add to the skillet. Stir until wilted.
Add tomatoes and beans. Season with salt and pepper, (I prefer kosher salt). Heat for 3 or 4 minutes and serve immediately.
We had this with tilapia filets. Season one side of the fish with kosher salt and fresh ground black pepper. Fry in olive oil on medium heat. On the second side of the fish sprinkle a little more salt and lightly sprinkle garlic powder and onion powder. Finish fish filets, ( about 2 minutes per side). Tip: If you are unsure about the filets if they are done, turn the heat off and cover with a lid for a couple minutes. This will cook the fish but not over cook it.
Serve fish and the white bean ragout with a nice, crusty bread.