Ingredients
- 1 to 4 garlic cloves, sliced
- 1 pound chorizo sausage (or linguica, diced, or Spanish chorizo, but Portuguese is preferred)
- 2 pounds Yukon Gold potatoes (diced, baby Yukon Gold)
- 1 can (28 ounce) crushed tomatoes
- 1 cup white wine (optional)
- 5 cups water (or 6 if not using wine)
- Kale (1 large bunch, or collard greens, leaves torn roughly into small pieces)
- 1 can (15.5 ounce) kidney beans (dark beans, drained and rinsed)
- Salt and pepper, to taste
- 12 unshucked (4 to 5 pounds) oysters (to equal 1 dozen oysters, the shellfish of choice may also be substituted such as clams, mussels, Note that the weight will differ when using substitutions)
How to Make
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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.
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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.
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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.
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Step 4: Serve with crusty bread or oyster crackers.
We hope you enjoy this recipe!
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