Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 7

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

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

prep:
35 mins
total:
35 mins
Yield:
4 servings (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

349 calories; calories from fat 33%; fat 12.6g; saturated fat 3g; mono fat 4.8g; poly fat 3.4g; protein 31.1g; carbohydrates 30.8g; fiber 5.7g; cholesterol 70mg; iron 13.1mg; sodium 842mg; calcium 242mg.
Advertisement
Advertisement