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Prep Time
20 Mins
Cook Time
1 Hour 6 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Sauté chorizo in a Dutch oven over medium-high heat 6 to 8 minutes or until browned. Remove with a slotted spoon; wipe Dutch oven clean.

Step 2

Sauté potato, onion, and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half. Stir in 48-oz. container chicken broth.

Step 3

Bring mixture to a boil. Gradually stir in kale and chorizo. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Stir in white beans and, if desired, 14-oz. can chicken broth during last 5 minutes of cooking.

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