Instructions: Heat 1/2 cup chicken broth in a large Dutch oven over medium heat until hot. Add garlic, and cook 2 minutes, stirring frequently.

Add collard greens and remaining 1/2 cup broth; stir well. Cover and cook 7 minutes, stirring occasionally. Remove from heat; stir in crushed red pepper and salt.

Yield: 7 servings (serving size: 1 cup).

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