In a sautoir or high sided pan over medium-high heat, add 2 to 3 tablespoons olive oil. Add the chorizo and saute for 2 minutes. Add the garlic and parsley and saute for 1 minute. Add the wine and stir. Add the kale and clams and cover with tight fitting lid. Cook until the clams have opened, approximately 6 minutes. Discard any that do not open.
Recipe courtesy Emeril Lagasse, 2007