This recipe can be prepared as a side dish, or add a little meat and it becomes a main course. Take care not to overcook the greens so that they come off the stove with some texture and color.

Diane’s Collard Greens

This recipe can be prepared as a side dish, or add a little meat and it becomes a main course. Take care not to overcook the greens so that they come off the stove with some texture and color.

Ingredients

  • 3 pounds collard greens
  • 4 cups chicken stock or broth
  • 1/4 teaspoon crushed red pepper
  • 1 clove garlic
  • 1 pound frozen mixed vegetables
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 1/2 cups cooked chicken or pork (optional)

Directions

Remove the tough ribs on the collard greens. Stack the leaves and slice into 1-inch thick slices. In a large pot, add the chicken broth, crushed red pepper and garlic. Bring to a boil. Stir in the collard greens. Cook over medium heat for 40 to 45 minutes or until tender. Add the frozen vegetables, salt and sugar and cook for an additional 5 minutes. Stir in the meat, if adding, and cook for an additional minute. Serve hot.

Makes 6 to 8 servings.