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Braised Greens With Chipotle-Chile Vinaigrette

Yield 8 servings (serving size: 1 cup greens and 1 tablespoon vinaigrette)

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

Nutrition Information

  • calories 70
  • caloriesfromfat 32 %
  • fat 2.5 g
  • satfat 0.6 g
  • monofat 0.6 g
  • polyfat 0.9 g
  • protein 3.8 g
  • carbohydrate 9.5 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 2.2 mg
  • sodium 90 mg
  • calcium 209 mg

How to Make It

  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.