Spring Ragout

It feels like summer out there but with our zucchini just starting to roll in and the rest of the summer crops still a ways off, we're looking for new ways to eat our spring crops. I've been getting a lot of inspiration from Deborah Madison this spring and this ragout is inspired by one in her cookbook 'Local Flavors.'  A ragout is like a French stew, thicker than our American stews and less heavy - at least this one is.This is the first ragout I've ever made, I didn't even know what it was, but it was so simple and flavorful. I just adapted it a bit to make use of the vegetables we have ready. We ate it with penne, but you could also get fancy and put it in a savory pie, or get lazy and plop it on some toast. It would also make a great side dish. The best thing is it only took about 30 minutes to put together. 

1 TBSP unsalted butter

6 scallions, chopped

1 bunch radishes, halved (these become much milder with cooking, but you could also use salad turnips if you don’t like the spice of radish)

1 kohlrabi, chunked

2 parsley sprigs

1/2 bunch of your favorite kale (I like lacinato here), stems removed and chopped 

spoonful of yogurt

  • Melt the butter in a skillet on medium and add scallions, radishes, and kohlrabi. 
  • Cover vegetables halfway with water.
  • Add 1tsp salt and parsley sprigs.
  • Simmer for 10-15 minutes, until vegetables are just tender.
  • Remove parsley sprigs and add kale. 
  • Cook 3-5 minutes until kale is tender and remove from heat. 
  • Add spoonful of yogurt and taste for salt and pepper.