This version of the popular Southern dish uses orange juice for sweetness and red pepper flakes for spice. Serve with black-eyed peas and BBQ chicken, two other Southern favorites.
- 1/2 cup low-sodium chicken broth
- 3/4 cup water
- 2 pounds collard greens, washed and stems removed*
- 1 1/2 cups sliced red onions
- 1 garlic clove, minced
- 1/4 cup orange juice
- 1/2 tsp. dried red pepper flakes
Heat chicken broth and water in a large pot. Bring to a boil. Add collard greens and cook for 10 minutes. Sauté onions and garlic for about 5 minutes in a skillet. Add orange juice and wilted collard greens. Stir until well coated. Simmer for 5 minutes. Sprinkle with red pepper flakes and serve.
Makes 4 servings.
Per Serving: 90 calories. Fat: 1 gram. Sodium: 190 milligrams. Fiber: 8 grams. Saturated Fat: 0 grams. Total Carbohydrates: 19 grams. Protein: 7 grams.
Note: *Soak collard greens in water to remove dirt and grit before cooking. Rinse until the water is clear. Cant find collard greens? Try this recipe with mustard greens, kale, spinach or broccoli rabe.
Recipe adapted from FruitsandVeggiesMoreMatters.org
Image courtesy of sweetbeetandgreenbean/Flickr.
