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As promised in last week’s Healthy Meal Planning post, here is the White Bean & Kale Ragout recipe that is one of our meal-time staples.   You can do it with the sausage or not, with the zucchini or not and I like to serve mine with a sprinkle of parmesan on top.  Remember to make extra and pack it for lunch or freeze!

Serves 4 (serving size 1 ¾ C each)

Ingredients:

1 Tbsp Olive Oil
½ C Chopped Onion
2 (4 oz) links of chicken/turkey sausage, cut into ½ inch slices*  (OPTIONAL)
1 Zucchini, quartered and cut into ½ inch slices (about 2 cups)
3 Garlic Cloves, peeled and crushed
6 Cups chopped trimmed kale (about ½ pound)
½ C Water or Low-Sodium Vegetable Stock (good for flavor if omitting sausage)
2 (16 oz) cans Cannellini/White beans, rinsed & drained or 4 cups pre-cooked homemade
1 (14.5oz) can diced tomatoes (low sodium, or NO salt), undrained
¼ tsp salt
¼ tsp freshly ground black pepper
Directions:

1. Heat oil in a large skillet over medium-high heat.

2. Sauté onion and sausage 4 minutes or until sausage is browned.

3. Add zucchini and garlic, cook 2 minutes.

4. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

Per serving: 467 calories, 10.2g fat (6.5g if no sausage), 28.5g protein (with sausage), 15.4g fiber
764 mg sodium

Cooking Light, January 2005

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