Braised Greens With Chipotle Chile Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a different twist on your normal greens....This recipe came out of the 98 Cooking Light.. Delicious with corn bread. Ingredients:
2 1/4 cups low salt chicken broth, divided |
2 tablespoons sherry vinegar |
2 tablespoons fresh lime juice |
1 tablespoon canola oil |
1/2 teaspoon dried oregano |
1 can chipotle chile in adobe sauce |
3 pounds mustard greens |
3 pounds turnip greens |
6 garlic cloves, minced |
Directions:
1. Combine 1/4 cup broth, vinegar, and next 4 ingredients in a blender; process until smooth. (vinegar thru chile)
2. Remove stems from greens; wash and pat dry; coarsely chop to measure 20 cups.
3. Bring one cup broth to a boil in a stockpot over medium high heat.
4. Add garlic; cook 2 minutes, stirring frequently.
5. Add one cup broth and greens; cover and cook 20 minutes or until wilted.
6. Drain well.
7. Serve with vinaigrette.
8. 8 servings
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