Combine 1/4 cup broth, vinegar, and next 4 ingredients (vinegar through chile) in a blender; process until smooth.
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.
This is really good. A great flavor that complements and smooths out the tangy greens. I made as written except for using red wine vinegar in place of sherry vinegar (didn't have any). The sauce was so good, we wound up putting it on our rice as well! Served with some blackened perch, rice cooked in chicken broth & some garlic, and stewed tomatoes.
The chile sauce had quite a kick -- suppose it depends on how large any one chipotle pepper may be. So you may want to dress with 1/2tbs first, and then they can add more (that's what we did). For the greens, recommend you put the garlic in whole, rather than minced. Makes a milder but still very assertive flavor and then you can smash the garlic with a fork when they're done. Served with CL's lime-cilantro pork tacos. Very good.
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