1/2 cup (4 ounces) chicken broth, low-sodium
3/4 cup (6 ounces) water
2 lbs collard greens, washed and stems removed
1 1/2 cups red onions, sliced
1 garlic clove, minced
1/4 cup (2 ounces) 100% orange juice
1/2 teaspoon dried red pepper flakes
1. Heat chicken broth and water in a large pot. Bring to a boil. Add collard greens and cook for 10 minutes.
2. Sauté garlic and onions for 5 minutes in a skillet.
3. Add orange juice and wilted greens. Stir until well coated. Simmer for 5 minutes.
4. Sprinkle with red pepper flakes and serve.