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House made Chorizo & Clams with Fresh Shell Beans, Sofrito, Braised Winter Greens, Aiolo & Grilled Toast

Chef David Lentz
The Hungry Cat

[Serves 4]


1 1/2 cup Mexican chorizo, soft

1 cup Sofrito (olive oil braised peppers, onions and garlic)*

60 ea Manila clams

1 1/2 cup cooked garbanzo beans*

1 cup braised black kale (Tuscan kale)*

2 1/2 T extra virgin olive oil

1 qt sherry

2 cup chicken stock

2 T butter

1 T chopped parsley

juice of 1/2 a lemon

2 T aioli

4 thick slices of grilled bread

salt and pepper

[*See method online]


Heat a heavy gauge sauce pan on medium heat. Add the chorizo and render until it’s cooked. Add the Sofrito, let cook. Next add the beans and the kale.

Add the clams and deglaze the pan with sherry. Cover and let sherry reduce by 3/4 original volume. It should take 3-4 minutes for the clams to open. Add the chicken stock and butter; reduce heat. Season with salt and pepper, add lemon juice. Taste for seasoning and finish with parsley. Serve in a bowl with aioli on top and grilled toast.

METHOD [sofrito]

1 qt chopped red peppers, 1 qt diced white onion, 1 pint sliced garlic, 2 qt sherry, 1 pint extra virgin olive oil, salt & pepper, 1 T smoked paprika, 1 T hot paprika, 2 chili d’arbol, 1 sprig rosemary in a heavy gauge pot, heat 3 T extra virgin olive oil, add the chili and rosemary. Cook for 1 minute. Add the onions, garlic and peppers. Sweat and then add the sherry. Reduce until dry. Add the paprika, season and add the remaining extra virgin olive oil. Cook on low heat for 2 hours.

METHOD [garbanzo beans]

Soak dried garbanzo beans over night. Heat a heavy gauge sauce pan and add minced onion and garlic, 1 chili d’arbol and 1 sprig rosemary. Add the beans. Deglaze w/ sherry. Reduce until dry and then add enough chicken stock or water to cover. Simmer beans until they are soft. Season as you go along.

METHOD [Tuscan black kale]

Remove the rib from the kale, blanch the kale in salted water. Remove and squeeze all the water out. In a heavy gauge pot, add extra virgin olive oil, chili, and rosemary. Sweat, add sliced onion and garlic. Cook until translucent, then add the kale. Season as you go, add more extra virgin olive oil and braise kale in oil on low heat. The kale will suck up the extra virgin olive oil, keep adding when it gets dry. Cook for about an hour until the kale is soft.

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