Just me for dinner tonight, but I was craving this dish. With garlic bread, of course. I’m posting the recipe here since I keep having to look it up on Cooking Light every time I make it.
White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini
1 tablespoon olive oil
1/2 cup chopped onion
2 (4-ounce) links chicken sausage, cut into (1/2-inch) slices
1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
3 garlic cloves, peeled and crushed
6 cups chopped trimmed kale (about 1/2 pound)
1/2 cup water
2 (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.
Yield: 4 servings (serving size: 1 3/4 cups)

• White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini (Cooking Light, January 2005)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)