Mixed Greens Chowder

Mixed Greens Chowder Recipe
Photo: Charles Walton; Styling: Leslie Byars Simpson

Recipe from

Southern Living


12 (14 1/2-ounce) cans chicken broth
1 pound fresh mustard greens, chopped
1/2 pound fresh collard greens, chopped
1/2 pound fresh turnip greens, chopped
1 large onion, chopped
6 garlic cloves, minced
1/2 to 1 tablespoon dried crushed red pepper
1/2 pound bacon slices
2 cups diced potato
1 cup diced purple onion
1 cup diced turnip
1 cup diced carrot
1 cup diced celery
1/2 teaspoon salt
1/2 teaspoon pepper


Bring first 7 ingredients to a boil in a large Dutch oven; reduce heat, and simmer, uncovered, stirring occasionally, 1 hour.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and return to skillet. Add diced potato and next 4 ingredients; cook over medium-high heat, stirring often, 10 minutes. Stir into greens mixture, and cook over low heat, stirring occasionally, 45 minutes. Stir in salt and pepper. Serve with cornbread.