Instructions: In a large saucepan over medium heat, cook sausage slices until browned. Add onions; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

Stir in chicken broth and water. Bring to a boil over high heat. Reduce heat to medium and stir in collards. Cook 10 minutes, stirring occasionally. Spoon into bowls; add hot pepper sauce to taste; if desired.

This recipe yields 4 servings.

Description: "This hearty main-course soup is based on the traditional Portuguese soup caldo verde."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.