Shrimp, White Bean and Kale Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 33 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 145 milligrams
- Sodium
- 1668 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 9 grams
- Protein
- 39 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 40 min
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.