Try to find real Portuguese sausage for this, whether it's linguica or chourico. A Spanish chorizo or longaniza would be good, but not a Mexican chorizo -- the spices are very different. In a pinch you can use hot Italian sausage.
1/2poundcollard greens,stems removed and sliced very thin
1 15-ouncecan cannellini beans or other white beans
Ground black pepper
Instructions
Rinse the beans out thoroughly and set aside.
Heat the olive oil in a large pot over medium-high heat and sauté the onions, stirring occasionally, until they just begin to brown, about 5 minutes. Add the garlic and cook for another minute.
Add the white wine and cook this down by half.
Add the collard greens, bay leaves, red pepper flakes and water. Stir well and bring to a simmer. Add salt to taste. Cover, turn the heat to medium-low and simmer gently for 30 minutes.
Uncover the pot and add the sausage and beans. Cook for another 10 minutes. Serve with ground black pepper.
Notes
This stew will keep in the fridge for a week. And keep in mind linguica is usually smoked, so it's already cooked. If you are using raw sausages, let them cook for 20 minutes.