Sausage and Clams with Chickpeas |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
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.
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