1 teaspoon garlic, minced
1 can (15 ounces) chicken broth, low-sodium
4 cups mustard green
Dash of Worcestershire sauce
Dash of Tabasco sauce
1. Wash and coarsely chop mustard greens, removing rough stems.
2. Put greens in pan and add garlic, chicken broth, Worcestershire sauce and Tobasco. Cover and cook over low heat until tender. Serve.Nutrition information: