Baby Collard Greens and White Bean Ragout

School is ramping up again so I have been behind on the vegetables, with the result that we have 2 fridges practically full of vegetables. The greens are particularly overwhelming right now. But I've been getting home at 9 this week so something quick is in order.

One of my favorite recipes that is quick and easy to make is a ragout with greens and white beans. I normally use kale for this dish, but this week we got chard and baby collards. Collards are also really good in a ragout because they can be a little tough and bitter and benefit from braising. It's also a good recipe to use up some of the pile of garlic we have been getting.

Greens and Bean Ragout

1 bunch baby collard greens, stemmed and chopped
1 can (14 oz.) fire roasted tomatoes
1 can white beans (rinsed)
6 cloves garlic, minced
1/2 tsp red pepper flakes
1 tbsp olive oil
2 links chicken sausage

Heat the olive oil in a skillet on medium heat. Add garlic and red pepper flakes and heat until garlic is aromatic.

Add tomatoes and heat for a couple minutes til bubbling. Add chopped greens, cover, and turn heat to medium high until greens are wilted.

Add the beans and sausage. Turn down heat to medium and let simmer for 10 minutes until the sausage and beans are warmed and the greens are tender.

Serve with Parmesan cheese, bread, and red wine for a light and delicious meal.