Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep Time
35 Mins
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.

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.

Ratings & Reviews

ssardella's Review

June 30, 2013
Excellent, and very easy to make. No mess, because it's all in one pot. Definitely serve with pasta AND crusty bread. We only did pasta and I was wishing I had something to sop up all that yummy broth.

calteri's Review

May 22, 2013
I had a lot of left-over kale and happened upon this recipe. Loved it! This left such a good flavor in my mouth. It was super easy and fairly quick. We ate it over a small bit of linguini and had a very crusty bread to dip in the juice. Definitely will have again.

Onecentinvegas's Review

March 11, 2012
YUMMMmmmm! I didn't bother browning the pasta and all that. Just made the sauce and served it over whole wheat linguine. I thought it was KILLER, but my husband wasn't quite as enthusiastic about it as I was. Still, I'd make it again because it is sooooooooooo good!

rakip1's Review

July 11, 2011
This recipe is superb. I'm always on the lookout for tasty kale recipes as I have a bounty of kale this year. This can be served as a soup or served over pasta. I used canned clams because I had them in my pantry - fresh clams would definitely be best and next time I'll use fresh.

soupmom's Review

April 28, 2010
Fabulous and easy!! Used spicy chicken sausage, and it flavored the entire soup wonderfully. Used a 5-oz. bag of baby spinach. Used a dry white wine instead of sherry. Didn't bother with the pasta; we ate it as a stew and portions were generous. This one is a keeper!

DanaSam's Review

January 12, 2009
This is absolutely awesome. We used sweet turkey italian sausage b/c I couldn't find the hot version and it was great...we used tobasco to kick it up a notch. Serve with egg noodles if you are not up to making the Fideos. Will make this again soon.

carolfitz's Review

December 31, 2008
Easy to make, followed recipe except subbed Portuguese sausage for the Italian. Too time-challenged to make the recommended Fideos, so served over plain fresh linguine. Excellent.

ThePaintedPony's Review

November 22, 2008
This was a phenomenal recipe. Both my husband and I loved it. The ONLY change I made was to add more red pepper flakes because we like it spicy! This is GREAT as is. :-)

Ellielk's Review

November 10, 2008
I made this tonight and it was delicious and the portions generous. I made it with the Fedeo pasta recipe and mixed them both together. I also used a can of 'baby' clams drained instead of the clams in shells. I didn't think ahead to buy any crusty rolls or bread so ate it more like soup. Instead of kale, I used two bags of spinach and it didn't overpower the rest of the flavors. I can't wait to have the leftovers. This was wonderful!