Ingredients
- 16 ounces Certified SC Grown Collard Greens
- 14 ounces low-sodium vegetable broth
- 1 1/2 cups water
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sugar
Directions
- Bring chicken broth, water, olive oil, salt, and pepper to a boil in a medium-size pot.
- Add sugar and greens and bring to a boil again.
- Cover pot and cook on medium for 20 minutes or until desired tenderness.
