Servings: 4 Servings
1 large bunch collard greens
2 tablespoons olive oil
3 garlic cloves, minced
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup chicken broth
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 inch thick slices. Heat a large sauté pan over medium high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and saute until fragrant. Add the collard greens, and saute until bright green, about 4 minutes. Season with salt and pepper. Stir in the chicken broth and cook until the liquid evaporates, another 2 minutes.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
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