1 large bunch of collard greens (64 oz. cut and washed)
3 cup 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
1. Wash and cut greens.
2. Mix greens in large stock pot together with the remaining ingredients.
3. 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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