Clams stewed with kale and polenta garnish

Votes: 1

How to Make - Clams Braised with Kale and Polenta

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 468, total fat 15 G., saturated fats 4 G., proteins 30 G., carbohydrates 49 G., fiber 5 G., cholesterol 45 mg, sodium 676 mg, sugar 0 G.

The boiled log is served with a meat sauce that harmoniously blends vegetables and shellfish. The meat base is made from ground raw Italian sausage (choose spicy or sweet, depending on your taste). It's simmered in dry white wine with sweet grape tomatoes and small shellfish, and at the very end, broccoli rabe (or rapini) sautéed with garlic is stirred into the sauce. Sprinkle the dish with fresh parsley and enjoy the flavors of tender polenta, meat, vegetables, and seafood all in one bowl.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup quick-cooking polenta
2 tbsp. l. olive oil
4 cloves garlic, thinly sliced
1 bunch broccoli rabe (florets chopped) or half a head of escarole, chopped
340 g hot or sweet Italian sausage, cut into pieces
2 cups grape tomatoes, halved
3/4 cup dry white wine
16 small clams, washed with a brush
Chopped parsley, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: mollusks, polenta, rapini, kupaty (fried sausages), grape tomatoes, white wine

Cooking the dish according to the recipe:

Cook polenta according to package directions; keep warm.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and broccoli rabe, season with salt and pepper, and cook until the broccoli is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pan and cook until browned, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until softened, about 2 minutes. Pour in the wine, bring to a simmer, and cook for 3 minutes.

Add the clams; cover and cook over medium heat until the shells open, 5 to 7 minutes (discard any unopened clams). Return the broccoli rabe to the pan and season with salt and pepper to taste. Divide the polenta among plates and top with the clams and meat sauce. Sprinkle with parsley.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Cereals, legumes / Fish and seafood / Cabbage dishes / Broccoli dishes / Kale leaf cabbage / Food Network - recipes / Italian cuisine