2 pounds collard greens, washed and cut into thin strips
Olive oil spray
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 cup low sodium chicken broth
1 whole fresh jalapeno, seeded and chopped
5 green onions, chopped
1 cup hot water
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon cumin
1/2 teaspoon coriander
1 packet Stevia Plus (optional)
Lightly coat a 6-quart stockpot with olive oil spray; heat over medium-high setting. Add chopped yellow onions and garlic. Sauté until onion is caramelized, about 5 minutes, adding small amounts of broth for moisture as needed. Stir in jalapeno and green onions.
Add greens to the stockpot; mix well. Stir in hot water, dried spices and Stevia Plus. (if using) Partially cover; reduce heat to low. Simmer until greens are tender, 45 minutes to 1 hour. (Add small amounts of hot water if needed to keep greens from becoming dry.)
Submitted By: Dot (dotsie), Forum Member (9-17-10)
Dot’s Notes: For most tender greens, remove center vein of each leaf before slicing.