In a large pot, bring 3 quarts water to a low boil. Add the Dan Doodle and let simmer for 30 minutes to create a broth.
Cut the collard leaves into quarters and add them to the pot with the sausage. Add the crushed red pepper flakes and stir. Allow to simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste, and continue to simmer until the collard greens are tender, 15 to 20 minutes more. Remove the sausage and, if desired, slice and serve it with the collard greens.
The sausage can also be sliced 1/4-inch thick, pan fried and served with the greens if desired.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Sam Edwards