This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.
12 ounces hot turkey Italian sausage
1/2 cup chopped onion
3 garlic cloves, chopped
2 tablespoons Madeira wine or dry sherry
8 cups chopped kale (about 10 ounces)
1/8 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
16 littleneck clams
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
How to Make It
Heat a Dutch oven over high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Reduce heat to medium. Stir in chopped onion and garlic; cook 1 minute, stirring occasionally. Add Madeira; cook 1 minute or until liquid evaporates. Add kale, salt, and chicken broth; cover, reduce heat, and simmer 15 minutes. Stir in clams and chickpeas; cook, covered, 10 minutes or until shells open. Discard any unopened shells.