| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Vegetables | 7 | Servings |
INGREDIENTS
| 1 | c | Low-salt chicken broth, divided |
| 4 | Finely chopped garlic cloves | |
| 11 | c | Chopped fresh collard greens, (4-1/2 pounds) tightly packed |
| 1/4 | ts | Crushed red pepper |
| 1/8 | ts | Salt |
INSTRUCTIONS
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. Yield: 7 servings (serving size: 1 cup). Per serving: 56 Calories; 0g Fat (5% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 146mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 122 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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