Braised Greens with Chipotle-Chile Vinaigrette

Ingredients:

2-1/4 cups low-salt chicken broth, divided
2 Tbsp. sherry vinegar
2 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
1/2 tsp. dried oregano
1 canned chipotle chile in adobo sauce
3 pounds mustard greens
3 pounds turnip greens
6 garlic cloves, minced

Instructions:

Combine a 1/4 cup of the chicken broth, vinegar, and the next 4 ingredients (vinegar through chile) in a blender, and process until smooth. Set the dressing aside.

Remove the stems from the greens. Wash, pat dry and coarsely chop until you measure about 20 cups. Bring 1 cup of broth to a boil in a stockpot over medium-high heat, add the garlic. Cook for 2 minutes, stirring frequently, then add 1 cup of broth and the greens. Cover and cook for 20 minutes or until the greens have wilted. Drain well and serve the greens with the vinaigrette.

Yields 8 servings.

Recipe from Cooking Light Magazine, January 1998.