Chop de-stemmed collard greens by stacking several leaves on top of each other, rolling together and slice into strips. Rinse under cool water and drain in a colander.

Saute sausage and onion with olive oil in a large pan until brown. Add garlic and brown for 2 minutes.

Add wine and soy sauce, reduce heat to medium-low.

Add collard greens to a pot and saute together 1.5 cups water, chicken stock, Lillie's Low Hot Sauce, sugar, and all purpose seasoning on medium heat. Cover and let cook down for 1.5 hours or longer until greens are tender.

To fry fish: Coat fillets with mustard and Lillie’s of Charleston “Low Country Loco” both sides. Let sit for 3-5 minutes for spicier fish.

In a bowl add fish fry breading mix and lightly season with salt and pepper. Roll fish in breading mix and coat completely.

Pour vegetable oil in skillet and heat over medium heat. Gently set fish in hot oil and cook for 5 minutes on both sides or until golden brown. Remove fish and place on a plate with paper towels to collect unwanted oil.

Serve fried fish and collards with a splash of Lillie's Low Country Loco Hot Sauce on top or mix Lillie’s of Charleston “Low Country Loco” with a serving of tartar sauce.