Braised Collard Greens
Active Time: 15 minutes
Total Time: 45 minutes • Serves: 6
2 pounds collard greens, ends trimmed
2 tablespoons Schnucks extra virgin olive oil
2 garlic cloves, thinly sliced
1 cup Swanson® less-sodium chicken broth or apple cider
1 tablespoon Schnucks apple cider vinegar
2 teaspoons Schnucks granulated sugar
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
1. Rinse collard greens well. Cut stems into 1-inch pieces; cut leaves into 2-inch pieces.
2. In 6- to 8-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.
3. Reduce heat to medium-low; cover saucepot and cook greens 35 to 40 minutes or until stems are very tender and most liquid evaporates, stirring occasionally.
Each serving: about 110 calories, 6 g total fat (1 g saturated), 0 mg cholesterol, 760 mg sodium, 12 g carbohydrate, 7 g fiber, 2 g sugars, 5 g protein