Cannellini and Kale Ragoût
| dish: main|
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragoût into shallow bowls. Top with croutons and serve.
Test-kitchen tip: To cut fresh kale easily, roll leaves into cylinders and slice crosswise into 1/4-inch-wide strips.
Adapted from Bon Appétit, March 2004