Instructions

Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the chorizo and cook, stirring often, until it has rendered its fat and is beginning to brown, 3 to 4 minutes. Add the onions, celery, and carrots and cook, stirring often, until softened, about 3 minutes. Add the salt and pepper and stir well.
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Add the kale, garlic, bouquet garni, chicken stock, and red pepper flakes. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium-low. Simmer, stirring occasionally, until the kale is tender, about 30 minutes.
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Add the clams and cook until they open, about 10 minutes. Discard any unopened clams.
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Stir in the cilantro. Serve hot.
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Yield: 8 to 12 servings