Rocco's Chicken and Chorizo Stew With Mustard Greens

• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) chorizo sausage, cut into a small dice
• 3 tablespoons amore garlic paste or 9 garlic cloves, chopped
• salt & freshly ground black pepper
• 5 cups cleaned chopped mustard greens
• 1 teaspoon crushed red pepper flakes
• 2 (14 1/2 ounce) cansswanson low sodium chicken broth
• 1 cup frozen corn kernels
• 1 12 lbs warm rotisserie chicken, torn into chunks

1. Heat olive oil in a large saucepan over medium heat.
2. When oil is hot, add chorizo and cook until fat starts to render, about 2 minutes.
3. Stir in garlic paste and cook, stirring, for about 1 more minute.
4. Turn heat up to high and add mustard greens; season to taste with salt and pepper.
5. Cover and cook until greens are wilted and tender, about 4 minutes.
6. Add red pepper, chicken broth, and corn.
7. Bring to a simmer.
8. Add chicken.
9. Season to taste with salt and pepper and serve.

extra virgin olive oil, chorizo sausage, garlic, salt, mustard greens, red pepper, cansswanson, corn, rotisserie chicken

Taken from www.food.com/recipe/roccos-chicken-and-chorizo-stew-with-mustard-greens-398555 (may not work)