Alheira and Greens Stew
Alheira and Greens Stew
Classic DishAlheira de Mirandela
Prep: 15 min • Cook: 40 min. A comforting and robust stew featuring crumbled Alheira de Mirandela simmered with hearty greens like kale or collards, white beans, and aromatic vegetables in a flavorful broth.
- Preparation time
- 15 min
- Cooking time
- 40 min
- Total time
- 55 min
- Servings
- 4
Instructions
Stew
- 1Heat olive oil in a large pot or Dutch oven over medium-high heat. If using chorizo, add it and cook until browned and crispy, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2Add the crumbled alheira de Mirandela to the pot and cook, breaking it up with a spoon, until browned. Remove the alheira with a slotted spoon and set aside with the chorizo.
- 3Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and smoked paprika and cook for another minute until fragrant.
- 4Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf and bring to a simmer.
- 5Stir in the chopped kale and cook until wilted, about 5-10 minutes. Add the cannellini beans and the cooked alheira and chorizo (if used).
- 6Continue to simmer the stew for at least 15-20 minutes, allowing the flavors to meld and the kale to become tender. Season with salt and black pepper to taste.
- 7Remove the bay leaf before serving.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 25 g
- Fat
- 20 g
- Carbs
- 40 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbs | 40 g |
Tips
- Ensure the casings of the alheira are completely removed before crumbling for a smoother stew texture.
- For a richer flavor, you can use chicken or a light pork broth instead of vegetable broth.
- Serve hot, garnished with fresh parsley or a drizzle of quality olive oil for extra flavor.
