Quick Collard Greens
Source of Recipe
Cooking Light, Nov/Dec 1994, page 122
List of Ingredients
1 cup low-salt chicken broth divided
4 finely chopped garlic cloves
11 cups chopped fresh collard greens (4-1/2 pounds) tightly packed
1/4 teaspoon crushed red pepper Recipe
Heat 1/2 cup chicken broth in a large Dutch oven over medium heat until hot. Add garlic, and cook 2 minutes, stirring frequently.
Add collard greens and remaining 1/2 cup broth; stir well. Cover and cook 7 minutes, stirring occasionally. Remove from heat; stir in crushed red pepper.
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