Total Time
Prep 2 hrs
Cook 2 hrs

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 Nutrition


  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.
Most Helpful

I had a lot of greens to use up, and this was a terrific way to use them! This is a very delicious chowder and easy to make. I think the only thing I will do differently next time is skip the first hour long simmer with the broth and greens. I thought the greens ended up just cooking too long. I'll bring it to a boil just before adding the bacon mix.

Elisa72 December 04, 2011

Excellent soup! A great way to eat greens. I halved the recipe and used a mixture of mustard greens, turnip greens and kale. The red pepper gives it a nice little kick. Thanks for a great recipe!

JillAZ February 03, 2006

I divided this recipe by four and it worked just fine. I'm not rating it because I substituted olive oil and liquid smoke for the bacon with less than 5 star results. I'd recommend you stick w/ the bacon. Loved the color and flavor of the added vegetables. I've no doubt this would be excellent made as written.

sugarpea November 13, 2005