Ragout with Pork, Collard Greens and Garbanzo Beans

This was one of those times where I had ingredients that were kind of like the ingredients in the recipe I wanted to cook, but really nothing like the ingredients in the recipe I wanted to cook.  The recipe I have calls this “Sausage, Escarole and White Bean Ragout”.  Well, I got no sausage, no white beans, and I don’t even know what escarole is…..

What is a girl to do?

I went ahead and made my version anyway.  😉

Notable:  I was able to use ALL my collard greens in this recipe, thus giving my family a reprieve from guessing “where she hid the greens” until next week.

If you recall, I had dried garbanzo beans in my CSA box last week.  The day before I wanted to make this dish, I soaked the beans.  I had just read an article recommending brining the beans, so okay!

Brining Dried GarbanzosRinsed Garbanzos

  • 1/4 c. kosher salt
  • 2 c. dried garbanzo beans

Dissolve the salt in enough water to cover the beans, approximately 1 gallon.  Soak overnight.  The next day, rinse the beans, then simmer in a pot of water until the beans are just barely not crunchy.   After a little over one hour, my beans were more tender than canned garbanzos, but still had some firmness when you bit into them.  I wanted them a bit more firm, so next time I’ll pay better attention.

The Ragout

  • 1.5 t. olive oil
  • 24 oz. pork roast, cut into 3/4 inch cubes
  • 2 c. chopped onion
  • 2 c. cubed red potatoes
  • 2/3 c. chardonnay or other dry white wine
  • 2 t. minced garlic
  • 4 c. garbanzo beans
  • 3.5 c. chicken stock
  • 2 t. chopped rosemary
  • 8 c. sliced collard greens

In a large non-stick skillet, heat the oil, then add the pork and onions, cooking until pork is browned on all sides and shows no pink.  Drain any fat from the pan, then add potatoes, wine, garlic, beans  and chicken broth.  I was using dried rosemary, and added it now.  If you are using fresh rosemary, you can wait and add it with the greens.

Ragout before greens

Ragout before greens

Bring broth mixture to a simmer, cover and cook for 7-8 minutes.  Add the collard greens, cover and cook, stirring occasionally, until the greens are completely wilted.


Served with crusty bread,  this was a nice, understated soup that was warm and filling.  It  was even better when I had it for lunch today.  🙂

The children would have been happier (or less unhappy) if the collard greens had been chopped, rather than sliced.  They dramatized picking up every spoonful that had a long piece of green draping off it…

Note:  I was looking for leftovers, so doubled all quantities to create this recipe.  For approximately 4 servings, cut all quantities in half.  My problem is that a recipe making four servings does not seem to satisfy my 6′ husband and ravenous 15 year old son.

I bet the intended recipe was pretty good too.  I might even try it some day.

About csamom

Living in Eastern Washington State for the past 15 years, I appreciate the wonderful produce we have available here. I am a working mom, with the typical active family. We have two children, a cat, a fish, and a snake.
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2 Responses to Ragout with Pork, Collard Greens and Garbanzo Beans

  1. Somehow I can easily picture the dramatic green trailing spoonfuls. Wonder why–could it be my kids?

    Looks good, and I’ve bookmarked for the packages of greens in the freezer. There’s getting to be some space in there . . .

    • csamom says:

      There is no shortage of drama at my dinner table. I sometimes wonder if my kids will seek therapy someday to deal with the trauma of vegetable overload. Or maybe once they are college, it will be all processed foods, white bread and cheese whiz.

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