Collard greens are better braised.
Ingredients
- 2 lbs. collard greens, ends trimmed
- 2 tbsp. Schnucks extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 cup Swanson® less-sodium chicken broth or apple cider
- 1 tbsp. Schnucks apple cider vinegar
- 2 tsp. Schnucks granulated sugar
- 3/4 tsp. salt
- 1/4 tsp. crushed red pepper flakes, optional
Instructions
- Rinse collard greens well. Cut stems into 1" pieces; cut leaves into 2" pieces.
- In 6 quart saucepot, heat oil over medium heat. Add garlic and cook 30 seconds to 1 minute or until golden, stirring constantly. Add as many leaves and stems as possible, broth, vinegar, sugar, salt and crushed red pepper, if using, stirring to wilt greens. Add remaining greens and stir to wilt.
- Reduce heat to medium-low; cover saucepot and cook greens 35-40 minutes or until stems are very tender and most liquid evaporates, stirring occasionally.
Nutrition Facts
110 CALORIES Per Serving
FAT: 6G
SATURATED FAT: 1G
CHOLESTEROL: 0MG
SODIUM: 760MG
CARBOHYDRATES: 12G
FIBER: 7G
SUGAR: 2G
PROTEIN: 5G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
