Portuguese Kale Stew With Oysters Recipe

Name: Portuguese Kale Stew With Oysters Recipe
Ingredients: 1 to 4 garlic cloves, sliced; 1 pound chorizo sausage (or linguica, diced, or Spanish chorizo, but Portuguese is preferred); 2 pounds Yukon Gold potatoes (diced, baby Yukon Gold); 1 can (28 ounce) crushed tomatoes; 1 cup white wine (optional); 5 cups water (or 6 if not using wine); kale (1 large bunch, or collard greens, leaves torn roughly into small pieces); 1 can (15.5 ounce) kidney beans (dark beans, drained and rinsed); Salt; pepper; 12 unshucked (4 to 5 pounds) oysters (to equal 1 dozen oysters, the shellfish of choice may also be substituted such as clams, mussels, Note that the weight will differ when using substitutions)

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Given here in this recipe is a Portuguese-style kale stew which occupies a special place in areas inhabited by the Portuguese such as New England and

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Cooking tools:

Oyster knife
Pot
Stove
Mixing bowl
Spoon
Refrigerator
Serving bowl

Ingredients

1 to 4 garlic cloves, sliced
1 pound chorizo sausage (or linguica, diced, or Spanish chorizo, but Portuguese is preferred)
2 pounds Yukon Gold potatoes (diced, baby Yukon Gold)
1 can (28 ounce) crushed tomatoes
1 cup white wine (optional)
5 cups water (or 6 if not using wine)
kale (1 large bunch, or collard greens, leaves torn roughly into small pieces)
1 can (15.5 ounce) kidney beans (dark beans, drained and rinsed)
Salt
pepper
12 unshucked (4 to 5 pounds) oysters (to equal 1 dozen oysters, the shellfish of choice may also be substituted such as clams, mussels, Note that the weight will differ when using substitutions)