Lean Greens

Ingredients

• 1 1/2  poundsfresh collard, kale, mustard and/or turnip greens
• 1  tablespoonolive oil
• 3/4  cupreduced-sodium chicken broth or vegetable broth
• 1/2  cupthinly sliced green onions
• 1  clovegarlic, minced
• 1/8  teaspooncayenne pepper
• 2  teaspoonssnipped fresh basil
• 1  teaspoonsnipped fresh thyme
• 1/4  to 1/2 teaspoonliquid smoke (optional)

Directions

Trim stems off greens and discard. Slice leaves crosswise into 1/2-inch thick strips or coarsely tear leaves (about 16 cups). In a 6- to 8-quart Dutch oven cook and stir greens in hot oil over medium heat about 5 minutes or until wilted.

Add broth, onions, garlic, and cayenne pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or just until greens are tender, tossing frequently. Stir in basil, thyme, and, if desired, liquid smoke. Serve immediately.