clam, kale and butter bean stew
How to make clam, kale and butter bean stew recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon olive oil
50 g (2 oz) chorizo, chopped
1 onion, finely chopped
2 garlic cloves, chopped
1 teaspoon tomato purée
50 ml (2 fl oz) dry white wine
200 ml (7 fl oz) hot chicken stock
75 g (3 oz) kale, chopped
500 g (1 lb) clams, rinsed and drained
200 g (7 oz) can butter beans, rinsed and drained
salt and pepper
Method:
Heat the oil in a large saucepan or flameproof casserole dish. Add the chorizo and cook for 1 minute until starting to release its oil. Add the onion and cook for a further 5 minutes until
softened, then stir in the garlic and tomato purée and cook for 1 minute.
Pour in the wine and let it bubble away until reduced by half. Add the stock and kale and cook for 5 minutes.
Add the clams, cover and cook for 3 minutes, then stir in the beans. Cover and cook for a further 3 minutes until the clams have opened, discarding any that have not. Season to taste and serve.
For stir-fried clams & kale in black bean sauce, heat 2 tablespoons oil in a wok. Add 2 sliced garlic cloves and cook for a few seconds, then add 150 g (5 oz) chopped kale and stirfry for 1–2 minutes.
Add ½ finely chopped chilli and 2 teaspoons finely grated fresh root ginger and stir in, then add 500 g (1 lb) clams, rinsed and drained, and 75 ml (3 fl oz) black bean sauce.
Add a splash of water, cover and cook for 5 minutes until the clams have opened, discarding any that have not. Scatter with 1 sliced spring onion before serving with ready-cooked rice. Total cooking time 10 minutes.
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| clam, kale and butter bean stew |
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