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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Ingredients:
2 1/4 cups low-salt chicken broth, divided |
2 tablespoons sherry vinegar |
2 tablespoons fresh lime juice |
1 tablespoon vegetable oil |
1/2 teaspoon dried oregano |
1 canned chipotle chile in adobo 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 (vinegar through chile) in a blender; process until smooth.
2. Remove stems from greens. Wash and pat dry; coarsely chop to measure 20 cups. Bring 1 cup broth to a boil in a stockpot over medium-high heat. Add garlic; cook 2 minutes, stirring frequently. Add 1 cup broth and greens; cover and cook 20 minutes or until wilted. Drain well. Serve with vinaigrette.
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