1 large bunch
of collard greens (64 oz. cut
and washed)
3 c. low-sodium chicken broth or homemade chicken stock
without meat
2 medium onions,
chopped
3 whole garlic
cloves, crushed
1 tsp. red
pepper flakes
1 tsp. black pepper
Exchanges:
2 vegetables
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- Wash and cut greens.
- Mix greens in large stock pot together with the remaining
ingredients.
- Cook until tender. (Allow flavors to blend by preparing
the dish early in the day. The longer it blends the better it tastes!)
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