Stew Recipes

Chicken with Garlic, Rosemary and White Bean Stew

ingredients

• 2 teaspoons extra-virgin olive oil
• 2 pounds mixed bone-in, skinless chicken parts
• 10 ounces pearl onions, peeled and halved (or use canned or jarred)
• 3 carrots, diced
• 5 cloves garlic, chopped
• 4 ounces Canadian bacon, diced
• 2 tablespoons balsamic vinegar
• 1 cup dry white wine
• 4 cups cooked cannelloni or Great Northern beans (or two 19-ounce cans, drained and rinsed)
• 2 teaspoons chopped fresh rosemary (or 1 tablespoons dried)
• 2 cups chicken broth (or one 14 1/2-ounce can plus 2 tablespoons water)
• Salt and freshly ground black pepper to taste

directions

In a large nonstick soup pot over high heat, warm the olive oil. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; saute until onions are lightly browned. Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third. Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes.

Ladle into large bowls and serve with rustic bread and salad.

South-western Chicken and Sausage Stew with Chile-Cilantro Paste

ingredients

• 2 cups (packed) coarsely chopped fresh cilantro (about 2 bunches)
• One 15-ounce can golden hominy (do not drain)
• 1/4 cup yellow cornmeal
• 6 large garlic cloves
• 1 tablespoon chopped canned chipotle chilies in adobo sauce
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 
  1 tablespoon vegetable oil
• One 16-ounce package smoked linguica or andouille sausage, cut into 1/4-inch-thick slices
• 3 cups chopped onions
• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 7 cups canned low-salt chicken broth
• 2 large red bell peppers, cut into 1-inch pieces
• One 16-ounce package frozen petite white corn, thawed
• 
  2 tablespoons fresh lime juice
• 1/3 cup chopped fresh cilantro
• Sour cream (optional)

directions

Blend first 7 ingredients (including liquid from hominy) to paste in food processor. Set cilantro paste aside.

Heat oil in heavy large wide casserole pot over medium-high heat. Add sausage and saute until golden, about 5 minutes. Add onions and saute 5 minutes. Add chicken and saute until beginning to brown, about 5 minutes. Add broth, cilantro paste, bell peppers and corn; bring to boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes.

DO-AHEAD TIP: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.

TO SERVE: Mix lime juice into stew. Ladle stew into 8 shallow soup bowls. Sprinkle with additional cilantro. Top with dollop of sour cream, if desired.

Chunky Chili Chicken

ingredients

• 5 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, chopped
• 1 medium sweet onion, chopped
• 3 garlic cloves, minced
• 1 large red bell pepper, diced
• 1 1/2 teaspoons cumin seed
• 1 tablespoon chili power
• 1 teaspoon dried oregano
• One 10-ounce can whole tomatoes and green chilies, crushed
• 2 cans tomato sauce (one 15-ounce and one 8-ounce)
• One 12-ounce can beer (or substitute chicken stock)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Two 15-ounce cans black beans, with liquid
• 1 cup baby corn (optional)
• 1/3 cup pitted ripe olives, sliced
• 2 teaspoons cilantro leaves, minced (optional)
• 1/2 cup cheddar, grated

directions

In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar.

Chicken, Carrot and Sweet Potato Stew

ingredients

• 1 1/2 pounds chicken breast, cut into 1-inch cubes
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 2 medium carrots, peeled and cut into 1/2-inch cubes
• 1 medium onion, diced
• 3 cloves garlic, peeled and minced
• 1 (6-ounce) can tomato paste
• 1 cup white wine
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground pepper, to taste

directions

Place chicken, sweet potato, carrot, onion, garlic, tomato paste, wine, thyme and bay leaves into slow cooker. Stir to combine.

Put lid on and cook on low about 5 hours or until the carrots are tender. Remove bay leaves before serving.

Slow Cooker Cioppino

ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 1 bulb fennel, chopped
• 4 cloves garlic, chopped
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• One 28-ounce can crushed tomatoes
• 2 cups bottled clam juice
• 1 pound cod, cut into chunks
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper

directions

Heat olive oil in a large skillet over medium-high heat. Add onion and fennel and sauté until tender, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute. Pour in the white wine, bring to a boil, and reduce by a third. Add the mixture to a slow cooker and stir in the tomatoes and clam juice. Attach lid and cook on low for 5 to 6 hours on low, or 3 to 4 hours on high.

If on low, increase heat to high and stir in the cod and shrimp. Cover and cook for 15 minutes, until cod is cooked through and shrimp are pink and firm.

Potato, Chickpea and Swiss Chard Stew

ingredients

• 4 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 pound tomatoes, chopped
• 1 teaspoon ground cumin
• 1 1/2 pounds baking potatoes, peeled and chopped
• 1 box low-sodium vegetable stock
• 1 can chickpeas (15 ounces), drained and rinsed
• 1 teaspoon garlic salt with parsley
• 1 teaspoon fresh ground pepper
• 1 teaspoon dried cilantro leaves
• 1 teaspoon salt
• 10 ounces Swiss chard, rinsed and chopped with large stems removed
• Juice of 1/2 a lime
• Salt and pepper to taste
• Steamed rice for serving, 1 cup cooked rice per person

directions

Preheat olive oil in a large Dutch oven. Add onion and cook until translucent, about 5 minutes, stirring frequently. Add garlic and cook another minute.

Add tomatoes and stir occasionally until tomatoes break down and start to sweeten, about 5 minutes. Add cumin and potatoes and cook 2 to 3 minutes longer.

Add stock, chickpeas, garlic salt, pepper, cilantro and salt. Stir and cover to bring to a simmer. Add chard and cover, lowering heat to maintain simmer. Stir every couple of minutes until chard wilts and incorporates into stew. Continue to simmer until potatoes and chard are tender, about 15 minutes.

Stir in lime juice. Taste and add additional salt and pepper if needed. Serve over steamed rice for a hearty one-dish meal.

Chicken Brunswick Stew with Roasted Garlic

ingredients

• 1 head garlic
• 2 tablespoons olive oil plus 1 teaspoon olive oil
• One 3-pound chicken, cut into pieces
• 1/8 teaspoon garlic salt
• 1/8 teaspoon oregano
• 1/2 teaspoon freshly ground pepper, divided
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 orange bell pepper, cut into chunks
• 2 garden tomatoes (or one 14 1/2-ounce can whole tomatoes with juice), chopped
• One 14 1/2-ounce can no-salt chicken broth
• 24 pearl onions
• 3 medium potatoes
• 2 ears of corn
• 1 small yellow squash
• 1 tablespoon fresh sage (or 2 teaspoons dried sage), chopped
• 1/4 teaspoon salt

directions

Preheat oven to 400 degrees F.

Cut 6-inch square piece of aluminum foil. Slice 1/2-inch off top of garlic and set head on foil. Drizzle garlic with 1 teaspoon of the olive oil, wrap in foil and bake for 40 minutes, until soft. Remove and set aside to cool.

Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper. In large soup pot over medium-high heat, warm remaining 2 tablespoons olive oil. Add chicken and saute until browned, about 5 minutes per side. Remove chicken and set aside. Pour off all but 1 tablespoon of liquid. Add bell peppers and saute for 2 minutes. Open foil and squeeze garlic out of skin, adding to pot.

Stir in tomatoes with juice and broth; replace chicken. Bring to simmer over high heat; reduce to low and let stew for 15 minutes. While stew is simmering, peel pearl onions and potatoes. Cut potatoes into 1-inch chunks and cut corn into 2-inch chunks; slice squash. Stir onions, potatoes, corn, squash and sage into stew; cook for 15 more minutes. Season with salt and remaining pepper; serve immediately in wide, shallow bowls.

Slow-Cooked Pork Chile Verde

ingredients

• 2 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 teaspoons chili powder
• 2 pounds tomatillos, husked and rinsed
• 1 large onion, roughly chopped
• 1 jalapeno, split in half
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 2 cups chicken stock
• 1 small bunch cilantro, ends trimmed, some reserved for garnish
• Two 15-ounce cans white beans, drained and rinsed
• Kosher salt and freshly ground black pepper

directions

Heat broiler and adjust oven rack to highest setting. Line a rimmed sheet tray with foil.

Season the pork with salt and pepper and sprinkle with the chili powder. Add to the slow cooker.

Toss the tomatillos, onion, jalapeno, garlic and oil on the sheet tray lined with foil and season with salt and pepper. Broil for 10 minutes, flipping halfway, until tender and the tomatillos are slightly charred. Remove the vegetables to a blender or food processor, along with chicken stock and cilantro, and blend until smooth. Pour the sauce over the pork and stir in the beans. Attach the lid and cook for 4 to 5 hours on high, or 7 to 8 hours on low, until pork is extremely tender.

Serve warm with tortillas and chopped cilantro.

Slow Cooker Beef Stew with Stout and Horseradish

ingredients

• 2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
• 1/3 cup all-purpose flour, divided
• 4 tablespoons olive oil, divided
• One 6-ounce can tomato paste
• One 12-ounce bottle Irish stout beer
• 2 1/2 cups chicken broth
• 2 medium carrots, cut into 1-inch chunks
• 1 pound baby potatoes (cut in half if larger than a golf ball)
• 1 medium onion, roughly chopped
• 3 sprigs fresh thyme
• 1 cup frozen peas
• Kosher salt and freshly ground black pepper
• Prepared horseradish, for serving (optional)

directions

Season the beef with salt and pepper and dust with 2 tablespoons flour. Heat 3 tablespoons oil in a large skillet over medium-high heat. Just before the skillet is smoking hot, add the beef, in batches, and cook until well browned, about 8 minutes. Remove meat directly to slow cooker and repeat with the second batch. (Be careful not to overcrowd your pan or the beef will not brown.) Once all the beef has been browned, lower the heat to medium, add the remaining tablespoon oil, and stir in the tomato paste. Sprinkle in the remaining flour and stir until thick and pasty. Slowly whisk in the stout and broth and scrape up any browned bits from the bottom of the pan. Once thickened and steaming, add sauce directly to the slow cooker. Stir in carrots, potatoes, onion, thyme, and add a big pinch of salt and pepper.

Cover slow cooker with lid and cook for 4 to 5 hours on high, or 8 to 9 hours on low, until the beef is extremely tender. Stir in the peas to warm before serving. Serve in bowls with a dollop of horseradish, if desired.

Beef Stew

Ingredients

• 2 ½ pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
• ¾ cup unsifted all-purpose flour mixed with 1 teaspoon salt and ½ teaspoon freshly ground black pepper (seasoned flour)
• 3 tablespoons bacon drippings or vegetable oil
• 1 large yellow onion, halved lengthwise and each half thinly sliced
• 1 large whole bay leaf (preferably fresh)
• 1 small sprig fresh rosemary or ½ teaspoon crumbled dried leaf rosemary
• 2 cups beef broth
• 6 golf-ball-size redskin potatoes, peeled or unpeeled
• 4 medium carrots, peeled and cut in 1-inch chunks (see tips above)
• 2 medium celery stalks, trimmed and thinly sliced (include a few leaves)
• 1 ½ cups fresh or frozen yellow corn kernels (see tips above)

Directions

Dredge beef, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside.
Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom — 1 ½-2 minutes. Brown dredged beef in several batches in drippings, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
Add onion, bay leaf, and rosemary to pot and sauté, stirring often, until onion is lightly browned, 8-10 minutes.
Return beef to pot along with accumulated juices, add broth, and bring to a boil. Adjust heat so liquid bubbles gently, cover, and simmer until beef is nearly tender — about 1½  hours.
Add potatoes, carrots, and celery, and if broth seems skimpy, a little more broth or water. Cover and simmer until beef and carrots are tender, 40-45 minutes more.
Add corn, cover, and simmer just until corn no longer tastes raw and flavors mellow — about 20 minutes. Discard bay leaf and rosemary sprig, taste for salt and pepper, and adjust as needed.
Ladle into heated large soup plates and serve; no accompaniments necessary for this dinner-in-a-dish

Puerto Rican Beef

Ingredients

• 2 Pounds  beef round steak, trimmed and cut into 1-inch chunks
• 1/4 Cup  olive oil
• 1  medium onion, peeled and coarsely chopped
• 1  medium green bell pepper, seeded and coarsely chopped
• 1/2 Teaspoon  dried oregano
• 2  cloves garlic, peeled and chopped
• 1 Teaspoon  salt
• 1/2 Teaspoon  tomato sacue
• 1 Tablespoon  achiote
• 10-12  pimento-stuffed olives
• 1 Tablespoon  capers
• 1  bay leaf
• 1/2 Cup  water
• 1 Pound  Idaho potatoes, peeled and cubed

Directions

Wash meat and pat dry with paper towels.
In a Dutch oven or heavy kettle, heat the oil, add beef chunks, onion, bell pepper, oregano, garlic, and stir-fry over moderate heat until meat is brown. Add the salt, tomato sauce, achiote, olives, capers, and bay leaf. Mix and cook for 5 minutes. Add the water, bring to a rapid boil, cover, and simmer over low heat for 30 minutes. Add the potatoes, stir to combine, and bring to a rapid boil. Cover and simmer for another 30 minutes.
Serve over steamed white or yellow rice.

Crock-Pot Beef Stew

Ingredients

• 3 Cups  cubed beef for stew
• 1  Teaspoon  salt
• 1 Cup  red wine
• 5  sprigs thyme
• 1 Tablespoon  chopped rosemary
• 1  Teaspoon  black peppercorns
• 1/2 Cup  coarsely chopped carrots
• 1 Cup  cubed red potatoes
• 2 Cups  chopped mushrooms
• 3 Tablespoons  minced onions
• 3  cloves of garlic, peeled
• 1 Cup  beef broth
• 2  bay leaves

Directions

Season the beef with salt and then brown it in batches over high heat without crowding the meat in the pan. Once you get some nice carmelization on both sides, remove from the pan and place in the crock pot. Deglaze the pan with 1 tablespoon of the red wine and, over low heat, stir in the thyme and rosemary, then remove the pan from the heat and pour over the beef in the crock pot.
On top of the beef, add in the black peppercorns then the vegetables. Pour the beef broth and the rest of the red wine over the vegetables and nestle the bay leaves among the ingredients. Cook in the crock pot on high for 1 hour, then cook on low for 7 hours, stirring after the first couple hours.

The Black Rose's Secret Guinness Beef Stew

Ingredients

• 3½ to 4 Pounds  boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
• 1 Tablespoon  salt
• 2 Tablespoons  vegetable oil
• 2  yellow onions, large chop
• 2  garlic cloves, minced
• 1 Teaspoon  minced fresh thyme
• 1 Tablespoon  tomato paste
• ¼ Cup  all-purpose flour
• 1 Tablespoon  fresh thyme leaves
• 3 Cups  chicken stock
• 12 Ounces  Guinness Draught, divided
• 1½  Pound  Yukon Gold potatoes, peeled, large chop
• 1 Pound  carrots, peeled and large chop
• 1 Pound  turnips peeled and large chop
• 1 Pound  celery washed and large chop
• 2 Tablespoons  chopped fresh parsley

Directions

Adjust an oven rack to the lower-middle position and preheat to 325 degrees F. Season the beef with salt and freshly ground pepper.

Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add garlic and thyme and cook for 2 minutes.Add the beef and brown slightly.

Whisk in tomato paste, chicken stock, ¾ cup of the Guinness and the remaining thyme scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Continue to a simmer.

Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

Stir in the potatoes, turnip, celery and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking.

Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Pork-and-Cider Stew         

Ingredients

1. 3 tablespoons unsalted butter
2. 3 tablespoons extra-virgin olive oil
3. 5 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
4. Kosher salt
5. Pepper
6. 10 ounces skinless, meaty slab bacon, cut into 1/2-inch dice
7. 1 large onion, thinly sliced
8. 5 garlic cloves, finely chopped
9. One 750-ml bottle sparkling dry apple cider
10. 1 quart chicken stock or low-sodium broth
11. 2 bay leaves
12. 1/4 cup cornstarch
13. 1 cup heavy cream
14. 3 tablespoons grainy mustard
15. 2 teaspoons finely chopped sage leaves

1. In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.

2. Add the bacon to the pot and cook until golden; add to the pork. Add the onion and garlic to the pot; cook over moderate heat, stirring, until golden and softened, 5 minutes. Add the pork, bacon, cider, stock and bay leaves to the casserole; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.

3. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes. Stir in the mustard and sage and season with salt and pepper.


Yucatán Pork Stew with Ancho Chiles and Lime Juice         

Ingredients

1. 1/4 cup vegetable oil
2. 4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
3. Salt and freshly ground pepper
4. 2 large white onions, cut into 1/2-inch pieces
5. 8 garlic cloves, smashed
6. 1 pound carrots, cut crosswise into 2-inch lengths
7. 3 ancho chiles, seeded and cut into very thin strips with scissors
8. 3 bay leaves
9. Pinch of ground cloves
10. 1/4 cup fresh lime juice
11. 6 cups chicken stock
12. 6 plum tomatoes, quartered lengthwise
13. 2 tablespoons chopped cilantro
14. Steamed white rice and sliced jalapeños, for serving

1. In a very large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.
2. Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, cloves, lime juice and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes, nestling them into the liquid. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.

Shoyu Ramen         

Broth

1. 4 pounds chicken necks and backs
2. One 3-pound rack of pork baby back ribs, cut into 4 sections
3. 1 large leek, halved lengthwise
4. 2 ounces fresh ginger, thinly sliced (1/2 cup)
5. 4 garlic cloves
6. 4 quarts water
7. 1/4 cup plus 2 tablespoons shoyu or other soy sauce
8. 1 tablespoon vegetable oil
9. One 3 1/2-pound boneless pork shoulder butt, trimmed and tied
10. Salt
11. One 12-by-2-inch piece of kombu (seaweed)

Ramen

1. Shoyu or other soy sauce, for seasoning and brushing
2. 24 ounces fresh or 16 ounces dried chuka soba (curly noodles), boiled until al dente
3. 5 ounces baby spinach, steamed
4. 4 large soft-boiled eggs, peeled and soaked for 1 hour in equal parts soy sauce and mirin (sweet rice wine)
5. 2 thinly sliced scallions, 2 sheets of quartered nori (dried seaweed), rice vinegar and togarashi (Japanese chile powder), for garnishing and seasoning

1. In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.
2. Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth over moderately low heat for 2 hours, until the pork butt and ribs are just tender; skim any scum that rises to the surface. Transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.
3. Return the broth to the pot. Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes. Let cool, then chill and refrigerate the broth overnight.
4. Preheat the broiler. Skim the fat off of the broth and discard the kombu. Bring the broth to a simmer. Season with shoyu and keep hot.
5. Untie the pork butt and slice it across the grain 1/3 inch thick. Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil 8 inches from the heat for 3 minutes, turning once, until the meat is crisp; keep warm.
6. Divide the cooked noodles among 8 bowls and ladle 1 1/2 cups of broth into each one. Add the spinach in piles. Drain the eggs, cut each one in half lengthwise and set a half in each bowl. Arrange 2 slices of pork butt and 1 rib in each bowl and garnish with the scallions and nori. Serve the ramen immediately, passing the rice vinegar and togarashi at the table.         

Notes

Variations Stir 1/2 teaspoon white miso, 1/2 teaspoon Madras curry paste or 2 teaspoons coarsely ground toasted sesame seeds into each serving of broth before adding the toppings.

Pork Stew with Cockles and Spicy Red Pepper Sauce         

Ingredients

1/2 cup extra-virgin olive oil

3 pounds 1-inch-thick boneless pork blade chops, cut into 1-inch cubes

Kosher salt

1 very large onion, very finely chopped

5 large garlic cloves—4 minced, 1 whole

1 1/2 cups dry white wine

1 tablespoon tomato paste

1 1/2 cups water

Finely grated zest of 1 lemon

3 large bay leaves

3 large thyme sprigs

1 1/2 teaspoons sweet paprika

1 baguette, sliced 1/2 inch thick

1 1/2 pounds kale, inner ribs and stems discarded, leaves coarsely chopped

Spicy Red Pepper Sauce

Freshly ground pepper
3 pounds cockles, rinsed
3 tablespoons chopped cilantro

1. In a large, enameled cast-iron casserole, heat 1/4 cup of the olive oil until shimmering. Working in 3 batches, sear the pork over moderately high heat until browned all over, about 7 minutes per batch; you should not need to add oil between batches. Using a slotted spoon, transfer the pork to a platter and season with salt.
2. Preheat the oven to 325°. Add half each of the minced onion and garlic to the casserole and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the wine and cook over moderately high heat until reduced by a third, scraping up any browned bits stuck to the bottom of the casserole. Whisk in the tomato paste, then add the water, lemon zest, bay leaves, thyme, paprika and a generous pinch of salt. Return the meat and any accumulated juices to the casserole and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours. Skim the fat from the stew.
3. Meanwhile, brush the baguette slices with 2 tablespoons of the olive oil and arrange on a baking sheet; bake until lightly toasted. Rub the toasts with the whole garlic clove while they're still warm.
4. Add the kale to the stew, a handful at a time; let wilt slightly and add more. Stir in 1/2 cup of the Spicy Red Pepper Sauce; season with pepper. Cover and keep warm over very low heat.
5. In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the remaining minced onion and garlic and cook over moderate heat until softened, about 8 minutes. Add the cockles and the remaining Spicy Red Pepper Sauce, cover and cook until most of the shells have opened, about 4 minutes. Pour the cockles and their juices into the pork stew and gently stir. Cook for 1 minute, or until heated through. Ladle the stew into shallow bowls. Top with the cilantro and serve with the garlic toasts.