Heat 1/2 cup chicken broth in a large Dutch oven over medium heat until hot. Add garlic, and cook 2 minutes, stirring frequently.

Add collard greens and remaining 1/2 cup broth; stir well. Cover and cook 7 minutes, stirring occasionally. Remove from heat; stir in crushed red pepper and salt. Yield: 7 servings (serving size: 1 cup).

Per serving: 56 Calories; 0g Fat (5% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 146mg Sodium