September 28, 2016
Dinner, Lunch, Shellfish,
Oysters, Vegetables, Kale, Portuguese, Fall/Autumn, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Alcohol, Wine, Make it from scratch more
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"Given here in this recipe is a Portuguese-style kale stew which occupies a special place in areas inhabited by the Portuguese such as New England and throughout the world. Oysters have been added to this recipe to add a taste of the sea where it adds a pleasant brine to the rich, spicy broth and a welcome textural counterpart."
In a large pot, heat the olive oil over medium-high heat and add the garlic and linguica (chourico). Sauté for 8 minutes, then add the potatoes, mix well and continue cooking for a few minutes.
Add the tomatoes, wine, water and kale, and bring to a boil. Once boiling, turn to a simmer and add the kidney beans. Season with salt and pepper, and leave to simmer 30–40 minutes, or until potatoes are cooked through.
Meanwhile, shuck the oysters, remove from shells and transfer to a bowl. Drain half of the liquor and keep refrigerated until ready to use. Once the potatoes are cooked through, add the oysters and stir to warm through for about 5 minutes.
Serve with crusty bread or oyster crackers.
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