The problem is, what gets cut out? In this recipe, everything is important. There is no star. Each food works with the others and the result is in the total dish. I decided to shorten the "real" title and use the first words, White Bean and Sausage Ragout. I could have called it, Kale- Tomato Ragout or White Bean and Tomato or Sausage and Zucchini......you get the point. In the end, I guess it does not matter, in this case.
What does matter is that this made a successful dinner. Hubby gave compliments, galore and eat his fill. I thought, it was a good combination, sharing good flavor with good textures.
White Bean and Sausage Ragout
1 tablespoon olive oil
1 onion, chopped
2 chicken sausage, cut into 1/4 inch slices .
1 zucchini, quartered and cut into 1/4-inch slices
3 cups chopped trimmed kale
1/2 cup water
1(16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat oil in a large skillet over medium-high heat.
Sauté onion and sausage 4 minutes or until sausage is browned.
Add zucchini and garlic; cook 2 minutes.
Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.