Name: Shrimp, White Bean and Kale Stew
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for topping; 2 links fully cooked Spanish-style chorizo (about 6 ounces total), halved lengthwise and cut into 1/2-inch-thick half-moons; 1 onion, chopped; 3 cloves garlic, minced; 1 small bunch curly kale (about 1 pound), trimmed and chopped; Kosher salt and freshly ground pepper; 1 15-ounce can white beans, undrained; 1 cup low-sodium chicken broth; 2 fresh bay leaves; 1/2 baguette or 1 demi baguette, halved lengthwise and cut into pieces; 12 ounces peeled and deveined medium shrimp

Directions

Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.

Photograph by Ralph Smith

Shrimp, White Bean and Kale Stew

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