Tender Stewed Collard Green

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2 large bunches collard greens (about 4 pounds), stems and center ribs removed
2 quarts chicken or vegetable broth
1 cup (2 sticks) unsalted butter
2 tablespoons bottled hot pepper sauce
1/2 teaspoon salt


Stack the collard greens on top of each other, roll them up, and cut the roll into 1/2- to 1-inch-wide strips (do this in batches of 6 to 8 leaves).

In a large Dutch oven, stir together the broth, butter, hot sauce, and salt; bring to a simmer over medium heat. Add the greens; simmer, uncovered, about 1 hour or until very tender, stirring occasionally.

Servings: 8 to 10
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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