| 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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