Kale And Clam Soup Food

SPICY CLAM & KALE LINGUINE

Steps:

• Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less than pack instructions.
• Heat the oil in a large, lidded sauté pan over a medium heat. Add the nduja and cook for 3 mins, breaking up the sausage with the back of the spoon so that it melts into the oil. Stir in the garlic, cook until fragrant, then turn up the heat to high. Add the clams and kale, pour in the wine and put on the lid. Cook for 2-3 mins, shaking the pan occasionally, until the clams open and the kale wilts.
• Remove any clams that aren't open, then drain the linguine and toss through the sauce. Stir in the lemon zest and season well with black pepper. Serve immediately with parmesan and lemon wedges for squeezing.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Steps:

• Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
• Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
• When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

KALE SOUP

Steps:

• Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
• Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
• Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.

SAUSAGE AND CLAM SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.
• Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.
• Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.

KALE AND CLAM SOUP

Steps:

• Make the Bouquet Garni: Put all of those ingredients (found at the bottom of the ingredient list) in the center of a 6 inch square of cheesecloth. Bring the corners together and tie securely with kitchen twine.
• Heat olive oil in a large pot or Dutch oven over med-high heat. Add the chorizo and cook, stirring, until it has rendered its fat and is beginning to brown - approx. 3-4 minutes. Add the onions, celery, and carrots and cook, stirring, until veggies are softened - approx. 3 minutes. Add salt and pepper and stir well.
• Add kale, garlic, the bouquet garni, chicken stock and red pepper flakes. Bring this to a boil over high heat, stirring once and a while, until the kale is tender - approx. 30 minutes.
• Add clams and cook until they all open - approx. 10 minutes. Discard any unopened clams.
• Stir in cilantro and serve!

CHUNKY VEGETABLE CLAM CHOWDER

Steps:

• In a large pot add bacon (I cut into bite size pieces) saute lightly.
• Add in onions (and the celery which is optional) and saute briefly.
• Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
• Add in the milk, clams and chopped parsley stirring frequently until heated through.
• You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
• This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.