New This Month

Stewed Collard Greens


Try this warm winter side with our Cornflake-Crusted Baked Chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2005


  • 2 cans (14.5 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
  • 1/8 to 1/4 teaspoon red-pepper flakes
  • 2 pounds collard greens, trimmed and cut crosswise into 1-inch strips


  1. Bring chicken broth and pepper flakes to a boil in a large saucepan. Add collard greens; reduce heat to a simmer, and cover. Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes.

  2. Season with salt. Serve greens with liquid spooned over the top.

Cook's Notes

To trim collard greens, fold leaves in half lengthwise (at the stem). With a paring knife, slice away the stem and discard.

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