Try this warm winter side with our Cornflake-Crusted Baked Chicken.
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.
To trim collard greens, fold leaves in half lengthwise (at the stem). With a paring knife, slice away the stem and discard.