Ingredients Jump to Instructions ↓

  1. 1 1/2 poundsfresh collard, kale, mustard and/or turnip greens

  2. 1 tablespoonolive oil

  3. 3/4 cupreduced-sodium chicken broth or vegetable broth

  4. 1/2 cupthinly sliced green onions

  5. 1 clovegarlic, minced

  6. 1/8 teaspooncayenne pepper

  7. 2 teaspoonssnipped fresh basil

  8. 1 teaspoonsnipped fresh thyme

  9. 1/4 to 1/2 teaspoonliquid smoke

Instructions Jump to Ingredients ↑

  1. Directions Trim stems off greens and discard. Slice leaves crosswise into 1/2-inch thick strips or coarsely tear leaves (about 16 cups). In a 6- to 8-quart Dutch oven cook and stir greens in hot oil over medium heat about 5 minutes or until wilted.

  2. Add broth, onions, garlic, and cayenne pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or just until greens are tender, tossing frequently. Stir in basil, thyme, and, if desired, liquid smoke. Serve immediately.


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