Southern Living OCTOBER 2013
Bring 1 Dan Doodle sausage and water to cover to a boil in a large Dutch oven over medium-high heat; reduce heat to medium-low, and simmer 30 minutes. Remove stems and discolored spots from 1 large bunch fresh collard greens. Wash thoroughly; drain and cut into 1 1/2-inch strips. Stir into sausage cooking liquid; cover and cook 15 minutes or until greens are tender and a meat thermometer registers 165° when inserted into thickest portion of sausage. Remove sausage, and cut into thin slices. Season greens with salt and pepper to taste; serve with sausage and biscuits.
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