Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Stewed Collard Greens 3.1 (78) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 4 Try this warm winter side with our Cornflake-Crusted Baked Chicken. Ingredients 2 cans (14.5 ounces each) reduced-sodium chicken broth (about 3 ½ cups) 1/8 to 1/4 teaspoon red-pepper flakes 2 pounds collard greens, trimmed and cut crosswise into 1-inch strips Directions 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. 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. Print