Tuscan Kale And White Bean Ragout

• 2 tablespoons olive oil tt3/4 teaspoon kosher salt, plus more if needed
• 1 bay leaf tt1/4 teaspoon freshly ground black pepper, plus more if needed
• 2 cloves garlic, smashed and roughly chopped tt3 1/2 cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed
• 1/4 teaspoon crushed red pepper tt1 cup canned diced tomatoes, with their juices
• 1 small red onion, sliced tt1/2 cup vegetable or chicken stock, or canned low-sodium vegetable or chicken broth
• 1 1/2 pounds Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices ttExtra-virgin olive oil, for drizzling

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2. Heat the olive oil in a large saute pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt, and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes, and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste, and adjust the seasoning if necessary.
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4. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste. Serve hot.

olive oil, bay leaf tt, garlic, red pepper, red onion, kale

Taken from www.epicurious.com/recipes/member/views/tuscan-kale-and-white-bean-ragout-50166366 (may not work)