Recipe by ratherbeswimmin'
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.
Top Review by Elisa72
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.
- 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 See How It's Made
- Add the first 7 ingredients to a large stock pot; bring to a boil.
- Reduce heat; simmer uncovered, stirring every now and then, for 1 hour.
- Cook bacon in a skillet until crisp; drain bacon on a paper towel lined plate.
- Reserve drippings in skillet; crumble bacon and return to skillet.
- Add in diced potato and the next 4 ingredients to the skillet; stir/saute over medium-high heat for 10 minutes.
- Add potato mixture to greens mixture in the stock pot.
- Cook over low heat, stirring occasionally for 45 minutes.
- Add in salt and pepper if needed; adjust to taste.
- Serve chowder with cornbread.