INGREDIENTS
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1 pound mild sausage links, casings removed
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1 cup chopped leek (from 1 leek)
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4 cups unsalted chicken stock
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8 ounces chopped fresh collard greens
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1 tablespoon chopped garlic (2 to 3 garlic cloves)
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1 teaspoon kosher salt
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3/4 teaspoon black pepper
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3 cups cooked ditalini pasta (about 1 1/2 cups uncooked)
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1/4 cup heavy cream