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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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