- 2 (14.5 ounce) cans reduced-sodium chicken broth
- 1/4 teaspoon red pepper flakes
- 2 pounds collard greens, trimmed and cut crosswise into 1-inch strips
- Coarse salt
- Bring chicken broth and pepper flakes to a boil in a large saucepan. Add collard greens; reduce heat to a simmer, and cover. Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes.
- Season with salt. Serve greens with liquid spooned over the top.