Stewed Collard Greens
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
- 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
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.
Season with salt. Serve greens with liquid spooned over the top.