Step 1

Add the chicken stock to the pot and bring to a boil.

Step 2

Add the cut collard greens to the chicken broth, cover, and let simmer until nice and tender, anywhere from 2 to 3 hours (or more). If the chicken stock does not fully cover the top of the collard greens, add more to the pot until fully submerged.

Step 3

Once the greens are tender, add in the salt, pepper and red paper flakes. Adjust the seasonings as you see fit.

Step 4

Serve with Cholula Chipotle Hot Sauce.