Portuguese Kale Stew With Oysters

Recipe by:

"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."

Recipe: #24945       September 28, 2016



Original recipe yields 8 servings
OK

Nutritional

  • 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

8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In
 

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.

Tips & Variations


No special items needed.

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