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Mixed Greens Chowder

Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield about 6 quarts

Ingredients

  • 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

How to Make It

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

  2. 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.

Four Season's Hotel, Washington, D.C.