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Sausage and Clams with Chickpeas

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 35 mins
Yield

4 servings (serving size: 2 cups)

This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 349
  • caloriesfromfat 33 %
  • fat 12.6 g
  • satfat 3 g
  • monofat 4.8 g
  • polyfat 3.4 g
  • protein 31.1 g
  • carbohydrate 30.8 g
  • fiber 5.7 g
  • cholesterol 70 mg
  • iron 13.1 mg
  • sodium 842 mg
  • calcium 242 mg

How to Make It

  1. 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.