Wash, dry and slice the collard greens. Place in pan, drizzle with oil, sprinkle with graulated garlic, and sautee about 5 minutes.

Slice sausages and add to pan. Sautee a few more minutes so collards become a little softer and sausages begin to brown.

Add water and wine, bring to boil, then quickly lower heat to sautee and stir to reduce sauce. Cover if needed to steam a bit during cooking.

Uncover to finish reducing. Greens should be wilted and soft and sausage nicely browned. Serve warm.