This recipe, in general, will purge and rejuvenate the body within 12 hours. It is great served with any pork dish. Add vinegared hot pepper sauce to taste after placing on individual plates. 5 to 6 bunches collard greens Salt to taste

Thoroughly wash greens in cold water. Completely remove and discard the large center stems and chop the remaining leaves, do not dry. In a large pot brown sausage. Add greens to sausage and drippings. Simmer 1 to 2 hours, adding water as needed to prevent scorching.