emeril lagasse's tuscan kale & white bean ragout

Ingredients For emeril lagasse's tuscan kale & white bean ragout

• 2 Tbsp

  olive oil, extra virgin
• 1

  bay leaf
• 2 clove

  garlic, smashed and roughly chopped
• 1/4 tsp

  crushed red pepper
• 1 sm

  red onion, sliced
• 1 1/2 lb

  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 c

  cooked white beans, or 2 (15-oz) cans cannellini beans or white beans, drained and rinsed
• 1 c

  canned diced tomatoes, with their juices
• 1/2 c

  vegetable stock, or canned low-sodium vegetable broth
• extra-virgin olive oil, for drizzling