Mixed Greens Chowder

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

Preparation

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.