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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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From the Four Seasons Hotel, Washington, D.C. Talk about a mess of greens! My dad grows greens year round and this is a great recipe to use them in. Ingredients:
12 (14 1/2 ounce) cans chicken broth (or use homemade chicken stock) |
1 lb fresh mustard greens, chopped |
1/2 lb fresh collard greens, chopped |
1/2 lb fresh turnip greens, chopped |
1 large onion, chopped |
6 garlic cloves, minced |
1/2-1 tablespoon dry crushed red pepper |
1/2 lb bacon, slices |
2 cups diced potatoes |
1 cup diced purple onion |
1 cup diced turnip |
1 cup diced carrot |
1 cup diced celery |
1/2 teaspoon salt (or to taste) |
1/2 teaspoon pepper (or to taste) |
Directions:
1. Add the first 7 ingredients to a large stock pot; bring to a boil.
2. Reduce heat; simmer uncovered, stirring every now and then, for 1 hour.
3. Cook bacon in a skillet until crisp; drain bacon on a paper towel lined plate.
4. Reserve drippings in skillet; crumble bacon and return to skillet.
5. Add in diced potato and the next 4 ingredients to the skillet; stir/saute over medium-high heat for 10 minutes.
6. Add potato mixture to greens mixture in the stock pot.
7. Cook over low heat, stirring occasionally for 45 minutes.
8. Add in salt and pepper if needed; adjust to taste.
9. Serve chowder with cornbread.
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