In a large covered pot, brown the Italian sausage.
Chop the onion and mince the garlic. Add to the pan with the sausage and cook until onion is translucent and the garlic is fragrant.
Stir in the salt, pepper and red pepper flakes. Use the chicken broth the deglaze the pan.
Roll the cleaned collard greens into a cigar style roll. Slice into thin ribbons. Then cut across those cuts to make small squares and rectangles. Place in the pot and cover, cooking over medium heat for about 15 minutes.
Stir in the rice then cover and simmer over low heat for about 15-20 more minutes or until the rice is done to your like. Adjust the seasoning if necessary and serve.
Notes
I like putting a little Parmesan cheese on top of my serving of collards and rice. My husband likes to add sriracha.This recipe works well in a 3.5-5 qt braiser or sauté pan.Feel free to change out the Italian sausage for other types of sausage. Sliced kielbasa would also be delicious and would add a smoky flavor to the dish.