This recipe for Heart Smart Collard Greens, by Toni Candea, is from The BENOIT Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. collard greens 2 14 oz cans low sodium chicken broth 1 1/2 c water 4 T Extra Virgin Olive Oil 1/2 t salt 1/2 t pepper 1 t sugar or splenda 1 t garlic powder
Bring chicken broth, water, olive oil, salt, pepper, and garlic to a boil in a large pot. Add the sugar and the greens. Bring to a boil again. Cover pot and cook on medium heat for 20 minutes or until desired tenderness.
Chop red bell pepper and onion. Saute and add to greens.
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