leftover ham, cut into chunks (with some fat)
4 chorizo sausages
3 (15 oz. ea.) cans white kidney beans (Cannellini)
1 (48 oz.) can low-sodium chicken broth (College Inn or Swanson)
1 (14 oz.) bag frozen collard greens
1 small onion, diced
4 tbsp. diced fresh garlic
3 tsp. olive oil
5 small potatoes, peeled and chopped
1 bay leaf
1 tsp. cumin
1 tsp. Sazon seasoning
1/4 green pepper (I leave in one piece for flavor)
salt and pepper, to taste

Dice onion and garlic into a frying pan with olive oil. Sauté garlic and onion until onion is soft.

Slice chorizo, and cut leftover ham (with some of the fat) into chunks. Cut potatoes into cubes after you peel them into a 6-quart pot.

Empty cans of white beans and fill each can with water and put in the pot. Add the chicken broth, the chorizo and ham. Add the garlic and onion. This should bring the level of the liquid to almost the top of pan. Then add 1 bay leaf, cumin and Sazon seasonings. Sometimes I cheat and add Vigo yellow Spanish seasoning.

Bring to a boil for a minute, stirring the whole time. Then put on simmer and add the bag of frozen collard greens and 1/4 green pepper (not chopped).

After cooking for about 15 minutes take out the green pepper - it was only for a little flavoring.

I take out 2 cups of liquid and put it a bowl and set aside. Reasoning? When you put the potatoes in and they cook, the potatoes take part of the flavor out. Next put in chopped potatoes and cook until potatoes are done and then add the 2 cups of liquid back. Season with salt and pepper, to taste.

Enjoy!

Submitted by: Twila Hensel