Updated: Nov 24, 2021
Growing up, collard greens was one of my favorite vegetables to eat that was usually reserved for family gatherings for the holidays or for summer cookouts. Very rarely I had it on a ordinary weeknight and when I did, I was the most excited one in my family. I've grown up with collard greens mainly being cooked with ham or kielbasa and while the meat added a lot of flavor, I never liked how greasy and salty it would make the greens. As a home cook who loves to experiment and try new dishes, I did some research and found out about a brand of spicy collard greens called Brazilian greens. I've completely fallen in love and cook this recipe often as a side to fried fish, baked and fried chicken, salmon, and meatballs. If you like to try a different way of cooking collard greens and don't mind a little kick, try this recipe the next time you're in the mood for collard greens!
(Above: version with kale)
1/2 lb. of pre washed collard greens or kale
-1 tsp. salt
-2 tbs. lemon juice
-5 cups chicken broth
-2 tbs. minced garlic
-1/4 tsp. red crushed pepper or 1/2 tsp. if you want more heat
-black pepper to taste
Bring chicken broth to a boil. Add collard greens and all seasonings. Simmer on low heat for 15 minutes. Enjoy!
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