Tender Stewed Collard Green
By Deen Brothers
- Servings: 8 to 10
- 2 (about 4 pounds) large bunches collard greens
- 2 quarts chicken
- 1 cup 2 sticks unsalted butter
- 2 tablespoons bottled hot pepper sauce
- 1/2 teaspoon salt
Stack the collard greens on top of each other, roll them up, and cut the roll into 1/2- to 1-inch-wide strips (do this in batches of 6 to 8 leaves).
In a large Dutch oven, stir together the broth, butter, hot sauce, and salt; bring to a simmer over medium heat. Add the greens; simmer, uncovered, about 1 hour or until very tender, stirring occasionally.