- 8 oz. DiLuigi Chinese Sausage
- 2 sweet onions, chopped
- 8 garlic cloves, minced
- 1 lb. triple washed collard greens
- 2 cups chicken broth
- 1/2 teaspoon red pepper flakes (more to taste)
- Salt & Pepper to taste
Let’s get cooking!
Cook Sausage in a Large Stockpot or Dutch Oven over Medium High Heat.
Drain off most of fat but leave a few tablespoons in pot.
Lower heat to medium. Add chopped onions and garlic, cook a few minutes until softened, then add red pepper flakes.
Add collard greens. Stir until all the ingredients are combined well. You’ll need to keep stirring the bottom ingredients up to the top for a few minutes (get all that sausage and onions mixed in with your greens), then add chicken stock.
Turn heat up to boiling. Reduce to simmer and cook for 20 to 30 minutes. Plate and serve!