Portuguese Kale Stew With Oysters
Recipe: #24945
September 28, 2016
Categories: Oysters, Kale, Portuguese, Gluten-Free, No Eggs, Non-Dairy, Alcohol, Wine, more
"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."
Ingredients
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
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.
Tips
No special items needed.