emeril lagasse's tuscan kale & white bean ragout

Ingredients

• 2 tablespoons olive oil, extra virgin
• 1 - bay leaf
• 2 cloves garlic, smashed and roughly chopped
• 1/4 teaspoon crushed red pepper
• 1 small red onion, sliced
• 1 1/2 pounds tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch wide slices
• 3/4 teaspoon kosher salt, plus more if needed
• 1/4 teaspoon 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