Canneloni and Kale Ragout

Canneloni and Kale Ragout

Canneloni and Kale Ragout

Since we’re well into kale season, I flipped through Emeril Lagasse’s Farm to Fork cookbook for ideas on using this hearty green in recipes. His Tuscan ragout inspired me to pull this dish together. Like almost all local cuisine, it’s not about going to the store and filling an ingredient list, it’s about figuring out how to use what you’ve grown or stored or picked up from a local farmer.

Canneloni and Kale Ragout

Soak 2 cups of canneloni, great northern, or other white bean overnight. In the morning drain the beans, cover with water, and set in a pot to simmer. I used a slow cooker on high, but you can use a pot on the stove. If you have a pork product, add that. I added a smoked shank (from Clallam County). Simmer until beans are tender.

Spices: since I had smoked shank, I added some brown sugar, along with smoked paprika and a bit of hot paprika from Kitsap.

Chop a bunch of kale. You want to get ahead of this and chop it before you need it. I used one of the kale plants I’ve brought through winter, they’re beautiful and ready to eat.

Chop one onion. Heat a pan, add oil (olive, grapeseed, or your choice), and saute the onion until it’s translucent. Toss in the kale and braise it until it cooks down. Add onion and kale to the beans.

You can serve this right away or let it simmer until you’re ready. I took this to the Kitsap County Agricultural Alliance monthly meeting potluck tonight and they ate it all gone.


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