Ragout is a fancy term that basically means stew. This hearty and healthy side dish accompanies steaks and pork chops nicely. If your not a huge fan of eggplant try substituting mushrooms. It’s a worthy alternative and soaks in the flavors of the ragout nicely.
Serves: 6-8
Ingredients:
2 tbsp olive oil
3 cloves garlic (minced)
1 stalk leeks (washed thoroughly and chopped)
4 Roma tomatoes (chopped)
1 medium eggplant (peeled & diced)
2 bunches of kale (washed and roughly chopped)
1 tbsp lemon juice
Sat and pepper to taste
Heat olive oil over medium high heat in large frying pan. Add leeks and cook through for 3 minutes. Add the chopped garlic to pan followed by the tomatoes and eggplant.
Cool through for 6-8 minutes until the tomatoes start to break down almost forming a sauce. Stir in the kale in two different batches not to overcrowd the pan and simmer on medium for 4 minutes until kale begins to slightly wilt. Finish off with the lemon juice, salt and pepper.
By: Chef Will Baldwin
Tip of the Day:
Just because you’re doing the Whole30 doesn’t mean you have to spend the entire month eating at home. The key is all in the preparation. “Look at the menu online in advance to see what’s compliant,” suggests Hartwig, founder of Whole30. “You can even call the restaurant and ask about modifications they could do—pretty much every place will be happy to do it.” That way, when you’re out with your friends and it’s time to order, it won’t be a big deal or a game of 20 questions with the waiter.
