Southern "Cracker" Collards

Directions

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.
12. 12
    Makes 6 to 8 servings.