Lettuce

Tuscan Ragout

A blending of French technique and Italian flavors. The heartiness of this comfort dish will make your tastebuds think you spent all day cooking.

Tuscan Ragout

Wine Pairing:

Rosé

Active Time:

25 - 30 minutes

Total Time:

30 - 35 minutes

Ingredients

Produce

  • 0.2 oz oregano
  • 0.2 oz sage
  • 1 lemon
  • 11 oz kale/spinach
  • 2 shallots
  • 3 garlic cloves
  • 5 garlic chives
  • 7 oz celery root
  • 7 oz turnip

Spice Mix

  • Almonds
  • Capers
  • Garlic
  • Garlic powder
  • Lemon zest & juice
  • Olive Oil
  • Onion powder
  • Smoked paprika
  • Sun-dried tomatoes

Proteins and More

  • 13.4 oz white cannellini beans
  • 32 oz vegetable broth

Pantry Items

  • 1 tbsp honey
  • 1 tbsp olive oil
  • ½ tsp black pepper
  • ½ tsp sea salt

1: Prep vegetables:

  • Use a peeler to remove tough outer layer of celery root. Remove ends of turnips. Dice both into ½” cubes.

  • Peel shallots and dice into medium sized chunks. 

  • Peel garlic and finely dice.

  • Destem sage and oregano. Roughly chop with garlic chives.

  • Destem kale and spinach. Cut into ½” ribbons. 

2: Cook ragout:

  • Add celery root and turnips to saucepan with 3 cups vegetable broth. Bring to boil over high heat then reduce to simmer with tight lid for 12 minutes. (begin step 3 while waiting)
  • Add cannellini beans (including liquid) and half of sage, oregano, and garlic chives to pot. Stir well to combine and simmer for 10 more minutes. Fold sundried tomato pesto into mixture until swirled throughout.

3: Cook kale:

  • Heat 1 tbsp olive oil in large pot over medium heat. Add garlic and shallots, saute 5 minutes or until fragrant and soft. When pan starts to dry, add 1-2 tbsp of remaining vegetable broth.

  • Add kale, spinach, ½ tsp sea salt, ½ tsp black pepper, and 1 more tbsp vegetable broth. Saute until greens are soft and bright green.

  • Turn off heat and add 1 tbsp honey, juice of lemon, and other half of sage, oregano, and garlic chives. Stir to combine.

4: Serve:

  • Divide ragout onto 4 dishes and top with cooked greens. 

Chef Tips

  • When cooking greens, try not to overcook them or they could become dark and unappetizing. You are looking for bright green but still soft leaves.