Food Network Magazine - (09)September 2020

weeknight

wellness

SUMMER CLAM STEW WITH PESTO
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

2 pounds littleneck clams, scrubbed
¼ cup extra-virgin olive oil
1 onion, diced
1 fennel bulb, diced, plus chopped fronds for topping
Kosher salt and freshly ground pepper
1 cup boxed or canned chopped tomatoes
¼ teaspoon red pepper flakes
½ pound green beans
⅔ cup small pasta shells
1 14-ounce can cannellini beans, undrained
¼ cup pesto

1. Combine the clams and 1 cup water in a dutch oven over
   medium-high heat. Cover and cook until they start to open,
   about 5 minutes. Use tongs or a slotted spoon to transfer the
   clams to a bowl; discard any unopened clams. Pour the clam
   juices into a liquid measuring cup (avoid the sediment from
   the bottom of the pot). Wipe out the pot. Cover the clams
   to keep warm.


2. Add the olive oil to the pot and set over medium-high heat.
   Add the onion, diced fennel, a big pinch of salt and a few grinds
   of pepper. Cook, stirring occasionally, until the vegetables are
   softened, about 8 minutes. Add the tomatoes and red pepper
   flakes; cook, stirring, until mostly dry, about 2 minutes. Add
   enough water to the clam juices to equal 3 cups, then add the
   liquid to the pot, cover and bring to a boil.


3. Meanwhile, trim the green beans and cut into 1-inch pieces.
   Add to the pot along with the pasta and cannellini beans and
   their liquid. Bring to a boil, then reduce to a simmer and cook,
   stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
   Add more water, if needed; season with salt and pepper. Stir in
   the clams and heat through.


4. Divide the soup among bowls. Top with chopped fennel fronds
   and the pesto.

Per serving: Calories 440; Fat 22 g (Saturated 3 g); Cholesterol 23 mg;
Sodium 924 mg; Carbohydrate 43 g; Fiber 11 g; Sugars 9 g ; Protein 20 g

GRILLED PORK CHOPS AND GREENS

WITH RED PEPPER SAUCE

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 large leek, halved lengthwise and crosswise

5 tablespoons extra-virgin olive oil

2 large jarred roasted red peppers

2 tablespoons raw almonds

1 lemon (½ juiced, ½ sliced into wedges)

½ teaspoon sugar

¼ teaspoon smoked paprika

Kosher salt and freshly ground pepper

1 large bunch collard greens, stems

removed and leaves cut into large pieces

4 bone-in pork chops (½ inch thick;

about 6 ounces each)

2 tablespoons chopped fresh chives

1. Preheat a grill to medium. Brush the cut sides of the light-
   colored half of the leek with 1 tablespoon olive oil. Grill, covered
   and turning occasionally, until slightly charred and tender, about
   8 minutes (reduce the heat or move the leek if it gets too dark).
   Transfer the grilled leek to a blender along with the roasted
   peppers, almonds, lemon juice, sugar, paprika, ½ teaspoon each
   salt and pepper and 2 tablespoons each olive oil and water. Puree
   until smooth.


2. Wash the collards, leaving a lot of excess water on the leaves.
   Transfer to a large bowl and drizzle with the remaining
   2 tablespoons olive oil; season with salt and pepper and toss.
   Grill the collards and the dark green half of the leek, turning often,
   until wilted and slightly charred, 8 to 10 minutes. Remove to a
   cutting board and tent the collards and leek with foil to steam.


3. Season the pork chops with salt and pepper. Grill until well
   marked and cooked through, about 4 minutes per side.


4. Thinly slice the collards and leek; toss together. Divide the
   red pepper sauce among plates and top with the greens and
   pork chops. Sprinkle with the chives.
   Per serving: Calories 480; Fat 32 g (Saturated 6 g); Cholesterol 87 mg;
   Sodium 523 mg; Carbohydrate 17 g; Fiber 8 g; Sugars 3 g; Protein 32 g

This dish is

not fully keto, but

it’s a great choice

for a moderate

keto diet—it’s low

in carbs and

sugar.

62 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020