Stove Top

1. Brown sausage in a large Dutch oven or heavy-bottomed pot over medium-high heat. Set to the side. If not adding sausage skip to step 2.
2. In same pot, add oil and once hot, add the onion, celery. Cook until translucent. 
3. Add the garlic and cook another 1-2 minutes until very fragrant.
4. Add in collard greens, seasonings and bay leaf. Pour in broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. 
5. Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes.
6. While the soup is simmering, purée 1 cup of beans. After 15 minutes, add puréed and whole beans and sausage. Stir well. Simmer for another 10-15 minutes
7. Taste for seasonings, adding more salt & pepper as needed. When the soup is done, remove the bay leaf.
8. Serve hot. Garnish with pecorino or parmigiano reggianno, croutons. 

Instant Pot

1. Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the oil. Once the oil is hot, add the onion and celery. Cook for 6-8 minutes, or until the vegetables are softened. Add a bit more oil as needed, since the Instant Pot inner pot is stainless steel.
2. Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
3. Add in collard greens, puréed and whole beans, sausage, seasonings, and bay leaf. Pour in broth and deglaze the pot, stirring up any browned bits on the bottom of the pot.
4. Select the Pressure Cook setting at high pressure for 10 minutes.
5. Once the timer goes off, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.

Slow Cooker: Combine all ingredients in the slow cooker and stir. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours.