Instructions: Heat the oil in a large saucepan over medium heat. Add sausage. Stir to break up into pieces. Remove sausage when cooked and drain on absorbent towels. Pour off all but enough fat to slightly coat the pan.

Add the onion, garlic and red pepper. Saute over medium heat until onions are tender and golden brown. Add the collard greens and cook for an additional 2 minutes. Add the chicken broth, black-eyed peas, Tabasco brand Garlic Pepper Sauce and thyme. Bring to a boil and simmer covered for about 20 minutes or until peas and rice are tender and liquid is absorbed.

Fluff rice with a fork and add cooked sausage, heating thoroughly.

Serve with additional Tabasco brand Pepper Sauce, if desired.

This recipe yields 4 servings.

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