Yield: 7 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Low-salt chicken broth, divided |
| 4 \N | Finely chopped garlic cloves |
| 11 cups | Chopped fresh collard greens, (4-1/2 pounds) tightly packed |
| ¼ teaspoon | Crushed red pepper |
| ⅛ teaspoon | Salt |
Heat ½ 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 ½ 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@... on Jan 28, 1997.