Braised Greens with Chipotle Chile Vinaigrette

By JimMac

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

Details

Servings 8

Preparation

Step 1

How to make it

Combine 1/4 cup broth, vinegar, and next 4 ingredients in a blender; process until smooth. (vinegar thru chile)
Remove stems from greens; wash and pat dry; coarsely chop to measure 20 cups.
Bring one cup broth to a boil in a stockpot over medium high heat.
Add garlic; cook 2 minutes, stirring frequently.
Add one cup broth and greens; cover and cook 20 minutes or until wilted.
Drain well.
Serve with vinaigrette.