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Add the oil to a (medium-high) hot pan and swirl. Add the chorizo to the pan and give it a quick sauté, about two minutes total. The meat won't need much. Remove from the pan and set aside.
To the pan, add the collard greens and garlic. Add a small pinch of salt and sauté until the collards begin to wilt, about three minutes. Add the beans to the pan, followed by the wine, chicken stock, and lemon juice. Toss it all to coat.
Add the chorizo back to the pan and let it simmer and slightly reduce for maybe five minutes. Taste it and add a pinch of black pepper if you want.
Serve with a spinach salad and cheesy toast! That's what I did, anyway. Cool, cool.
Serves four.