Collard greens are better braised.
- 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.
110 Calories Per Serving
SATURATED FAT: 1G