LEMONY COLLARD GREENS
MAKES 8 SERVINGS.
1/4 cup chopped pecans
1 tbs olive oil
1 clove garlic, chopped
1 bunch collard greens, stemmed, leaves sliced
2/3 cup chicken broth
2 tbs lemon juice
Heat oven to 350 degrees. Scatter pecans on a baking sheet. Bake until toasted 8 min. Let cool. In a pot, heat oil. Add garlic, stir 30 seconds. Add collard greens, season with salt and pepper, toss until wilted. Add broth, cook 1 min. Add pecans and lemon juice, toss, season. SERVE & ENJOY...
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