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cooking spray sausage onion garlic Madeira wine chopped kale salt chicken broth littleneck clams chickpeas
Viewed: 10 - Published at: 2 years agoIngredients
- 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
Method
- 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.
