I’m sure if you don’t have time to spare, you could chop it up first. I decided to alter Paula’s recipe just a smidge and, instead of chopping the chicken up beforehand, I let it simmer longer in the broth whole and allowed it to break up itself. It has been chilly and rainy in Birmingham for the past, hmmmm…month? This soup was perfect for a chilly, rainy night, and I’m actually going to make it again as soon as Glenn brings home more collards. And would you believe this Paula Deen recipe does not have even a teaspoon of butter? No, y’all, it does not.
And I think it could easily be made vegetarian–just add some more beans, take away the chicken, and replace the chicken stock with vegetable stock. But this…THIS…I could eat once a week. It was absolutely delicious. I’m not a huge fan of the traditional preparation of collard greens–which is to cook them to death with some ham hock. This is a very bold statment for me to make, especially since I don’t love collard greens as much as other greens. And you know what? It is the best white bean chili I have ever had. Yes, I’ve done it again, I’ve gone to Paula Deen for another recipe. Dead southwesterners everywhere are rolling over in their graves because Paula Deen has added collard greens to their chili.
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