Chef Nikki Shaw (WBLS)
2 pounds collard greens
6 cups canned chicken or vegetable broth
1 tablespoon fresh garlic, crushed
1 habanero pepper, whole
seasoned salt, to taste
pepper, to taste
1. In a large pot, bring broth to a low boil. Wash greens, remove thick stems & chop into small
pieces. Or, use cleaned & chopped greens available in the bag.
2. Add garlic & Habanero pepper to broth. Add greens to the broth & cook covered on low for
20 minutes. Season with seasoned salt & pepper to taste. Remove Habanero before serving.
servings: 8 / prep time: 15 minutes / cook time: 30 minutes
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