These quick collard greens get their incredible flavor from chicken broth, chopped garlic, and crushed red pepper.
Cooking Light NOVEMBER 1994
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 and salt.
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