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 firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 14 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 150.1mg||5 %|
|Potassium 636.8mg||17 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 8.4g|
|Protein 9.3g||13 %|
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Calories per serving: 112
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