about 5% to 20% of americans get the flu each year. more than 200,000 people are hospitalized, according to the cdc.
Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute.
Add the collard greens, stir, and keep cooking for 15 more minutes. In a large skillet, fry the bacon and the sausage until the bacon is browned. Add the bacon/sausage mixture to the soup and cook until the soup boils again. Season with salt and pepper. Serve hot with extra olive oil.