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Emeril Lagasse’s Tuscan Kale And White Bean Ragout

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2 tbsp olive oil

1 bay leaf

2 cloves garlic, smashed and roughly chopped

1/4 tsp crushed red pepper

1 small red onion, sliced

1 1/2 lbs Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch wide slices

3/4 tsp kosher salt, plus more if needed

1/4 tsp freshly ground black pepper, plus more if needed

3 1/2 cups cooked white beans, or 2 (15-oz) cans cannellini beans or white beans, drained and rinsed

1 cup canned diced tomatoes, with their juices

1/2 cup vegetable stock, or canned low-sodium vegetable broth

Extra-virgin olive oil, for drizzling

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