Serves: 8 Serving size: 1 cup
- 4 lb collard greens
- 3 cups reduced-sodium and fat chicken broth
- 2 medium onions, chopped
- 3 whole garlic cloves, crushed
- 1 tsp red pepper flakes
- 1 tsp pepper
- Wash and cut the collard greens and place them in a large stockpot. Add the remaining ingredients and enough water to cover.
- Cook until tender, stirring occasionally, about 3½ hours. The flavors will blend even more if you let the greens sit for a bit after cooking.