Servings: 6

Ingredients

1 Packet Wiley's ® Greens Seasoning
4  Cups Chicken Stock (Fat Free or Light products work well)
2  Large Potatoes
1  Pound fresh Collards (finely diced leaves)

Preparation:
Peel potatoes completely and dice into small cubes. Boil potatoes until done in 2 cups of chicken stock (approximately 10 - 15 minutes). Let cool.

Wash collard leaves thoroughly. Pat dry with paper towel and chop into fine pieces. Cook collards (medium heat) in 2 remaining cups of chicken stock until tender (approximately 15 minutes). Add packet of Uncle Wiley's Greens Seasoning to this mixture. Stir occasionally.

Puree the potato mixture in food processor or blender. Mixture will have a creamy and thick texture. Add mixture to simmering collards. Stir well and serve while hot.