Mixed Greens Chowder

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.

• Ready In: 4 hrs
• Yields: 6 quarts

Ingredients

• 12 (14 1/2ounce) 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

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.