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Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 100
Fat 5g
Sodium 270mg
Total carbohydrate 13g
Fiber 7g
Protein  6g
3 lbs. (~3 bunches) fresh greens (collard, turnip, or kale)
2 Tbsp. vegetable oil
3 cloves garlic, chopped
2 medium onions, chopped
2 cups chicken broth
1/2 Tbsp. red pepper flakes (optional)
 Salt and pepper, to taste
  1. Wash greens thoroughly.
  2. Large leaf stems taste bitter. Remove large center leaf stems by folding each leaf in half lengthwise, and then cut along stem. Discard stems.
  3. Roll individual leaves of greens and cut the roll diagonally to form strips of greens.
  4. Place oil in large skillet or stock pot and sauté garlic and onion.
  5. Add greens and 1 cup of broth to skillet. Cover and let greens cook down.
  6. Add pepper flakes and 1/2 to 1 cup chicken broth and continue to cook until greens are tender, several hours. Add water if needed during cooking.
  7. Season to taste with salt and black pepper.

Keywords: chicken broth , collard greens, garlic , greens, kale, onion, turnip greens

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