Southern "Cracker" Collards - cooking recipe

Ingredients

3 lb. collard greens
2 (10 3/4 oz.) cans Campbell's chicken wonton soup
1/2 lb. smoked pork sausage
1 link Spanish sausage (chorizos)
2 Tbsp. sugar
1 tsp. garlic powder

Preparation

Cut smoked sausage in 1/4-inch slices.
Slice chorizos very thin.
Destem collards; cut each leaf up with paring knife.
Take wontons out of soup and save.
Put collards in Dutch oven.
Pour chicken broth over collards and bring to a boil.
Cover Dutch oven after adding sausage, sugar and garlic powder.
Simmer for 2 hours or until tender.
Add water if needed.
Add wontons and simmer 10 more minutes.
Serve with picante sauce and cornbread. Sprinkle collards with Tabasco if desired.
Makes 6 to 8 servings.