Ingredients
2 cans (14.5 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
1/8 to 1/4 teaspoon red-pepper flakes
2 pounds collard greens, trimmed and cut crosswise into 1-inch strips
Preparation
Bring chicken broth and pepper flakes to a boil in a large saucepan. Add collard greens; reduce heat to a simmer, and cover. Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes.
Season with salt. Serve greens with liquid spooned over the top.
