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Collard Greens

Ethnic, Low Phosphorus, High Potassium, High Protein, Low Sodium


Based on 4 servings per recipe.

  • 1/2 tablespoon Olive oil
  • 1/2 Onion, chopped
  • 1 large bunch Collard greens, stems removed
  • 1/8 teaspoon Black pepper
  • 1/2 teaspoon Red pepper flakes
  • 1 to 1 1/2 cups Chicken broth, low-sodium, fat free
  • 2 tablespoons Vinegar


  1. Heat oil over medium heat, add onions and garlic and cook until soft (do not burn).
  2. Add 1/4 of the greens and toss with onions and garlic.
  3. When greens are wilted, add remaining greens in batches until all are added and wilted.
  4. Mix in black pepper and red pepper flakes.
  5. Add broth and bring to a boil.
  6. Reduce heat and simmer for 20 minutes or until tender. The broth should be almost completely reduced.
  7. Sprinkle with vinegar before serving.

About This Recipe

Greens are a southern favorite. Watch the portion sizes if you are limting potassium in your diet.

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