1/2 cup of low-sodium chicken broth
3/4 cup water
2 pounds of collard greens, washed and stems removed
1-1/2 cups sliced red onions
1 garlic clove, minced
1/4 cup orange juice
1/2 tsp dried red pepper flakes

Heat chicken broth and water in a large pot. Bring to a boil. Add collards and cook for 10 minutes. Sauté garlic and onions for 5 minutes in a skillet. Add orange juice and wilted greens. Stir until well coated. Simmer for 5 minutes. Sprinkle with red pepper flakes and serve.

Fruit: 0
Vegetables: 4
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.