Portuguese Kale Stew With Oysters

Prep Time
Cook Time
1h 20m
Ready In

Recipe: #24945

September 28, 2016

"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."

Original is 8 servings


  • Serving Size: 1 (729.4 g)
  • Calories 658.9
  • Total Fat - 26.3 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 140.6 mg
  • Sodium - 937.7 mg
  • Total Carbohydrate - 62.1 g
  • Dietary Fiber - 17.6 g
  • Sugars - 6.5 g
  • Protein - 42.4 g
  • Calcium - 243.9 mg
  • Iron - 16.9 mg
  • Vitamin C - 26.7 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve with crusty bread or oyster crackers.


No special items needed.

1 Reviews


Oh, so good! I only made half the recipe, but used all four cloves of garlic, and lots of kale from our garden. The soup was really good even before adding the oysters, but the oysters surely kicked it up a notch. This will surely be made again! Thanks for posting!


review by:
(3 Jan 2020)

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