Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
Servings: 7 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
