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Collard Greens with Chicken Broth
- 2 cans (14.5 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
- 1/8 to 1/4 teaspoon red-pepper flakes
- 2 lbs. collard greens trimmed and cut crosswise into 1-inch strips
- Coarse salt
Directions:View on PBS Food
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