INGREDIENTS
- 1/2 cup chicken broth, low-sodium
- 3/4 cup water
- 2 pounds collard greens, washed and stems removed
- 11/2 cups red onions, sliced (about 1 large)
- 1 garlic clove, minced
- 1/4 cup 100-percent orange juice
- 1/2 teaspoon dried red pepper flakes (optional)
DIRECTIONS
- Heat chicken broth and water in a large pot. Bring to a boil.
- Add collard greens and cook for 10 minutes.
- Sauté garlic and onions for 5 minutes in a large skillet. Add orange juice and wilted greens.
- Stir until well coated. Simmer for 5 minutes.
- Sprinkle with red pepper flakes and serve.
SOURCES: choosemyplate.gov and fruitsandveggiesmorematters.com