How to make it

  • In a large saucepot, bring the chicken stock to a boil. Add the chopped greens and bring back to a boil. Cover the pot, reduce heat to medium, and simmer the greens for about 45 minutes.
  • Add the garlic and sliced chorizo sausage and simmer an additional 15 minutes, covered. Then add the beans and heat through. Salt and pepper to taste.
  • This soup is wonderful with fresh-baked cornbread.

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