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1
In a large, enameled cast-iron casserole, heat 1/4 cup of the olive oil until shimmering.
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2
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.
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3
Using a slotted spoon, transfer the pork to a platter and season with salt.
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4
Preheat the oven to 325.
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5
Add half each of the minced onion and garlic to the casserole and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
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6
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.
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7
Whisk in the tomato paste, then add the water, lemon zest, bay leaves, thyme, paprika and a generous pinch of salt.
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8
Return the meat and any accumulated juices to the casserole and bring to a boil.
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9
Cover and cook over moderately low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.
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10
Skim the fat from the stew.
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11
Meanwhile, brush the baguette slices with 2 tablespoons of the olive oil and arrange on a baking sheet; bake until lightly toasted.
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12
Rub the toasts with the whole garlic clove while they're still warm.
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13
Add the kale to the stew, a handful at a time; let wilt slightly and add more.
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14
Stir in 1/2 cup of the Spicy Red Pepper Sauce; season with pepper.
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15
Cover and keep warm over very low heat.
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16
In a large saucepan, heat the remaining 2 tablespoons of olive oil.
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17
Add the remaining minced onion and garlic and cook over moderate heat until softened, about 8 minutes.
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18
Add the cockles and the remaining Spicy Red Pepper Sauce, cover and cook until most of the shells have opened, about 4 minutes.
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19
Pour the cockles and their juices into the pork stew and gently stir.
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20
Cook for 1 minute, or until heated through.
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21
Ladle the stew into shallow bowls.
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22
Top with the cilantro and serve with the garlic toasts.
