Boiled Collards


Mix all the ingredients In a large stock pot and cook until tender. Store in the refrigerator for a day to blend flavors. May be served cold or hot.


  • 2 lb collards, chopped
  • 1 c chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 tsp crushed red pepper
  • 1/4 tsp black pepper