Southern "Cracker" Collards

1. 1

   Cut smoked sausage in 1/4-inch slices.

2. 2

   Slice chorizos very thin.

3. 3

   Destem collards; cut each leaf up with paring knife.

4. 4

   Take wontons out of soup and save.

5. 5

   Put collards in Dutch oven.

6. 6

   Pour chicken broth over collards and bring to a boil.

7. 7

   Cover Dutch oven after adding sausage, sugar and garlic powder.

8. 8

   Simmer for 2 hours or until tender.

9. 9

   Add water if needed.

10. 10

    Add wontons and simmer 10 more minutes.

11. 11

    Serve with picante sauce and cornbread. Sprinkle collards with Tabasco if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.