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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.