Step 1

Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.

Step 2

Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.

Step 3

Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.