2 1\/4 cups low-salt chicken broth, divided
\n2 tablespoons sherry vinegar
\n2 tablespoons fresh lime juice
\n1 tablespoon vegetable oil
\n1\/2 teaspoon dried oregano
\n1 canned chipotle chile in adobo sauce
\n3 pounds mustard greens
\n3 pounds turnip greens
\n6 garlic cloves, minced<\/p>\n
Combine 1\/4 cup broth, vinegar, and next 4 ingredients (vinegar through chile) in a blender; process until smooth.Remove stems from greens. Wash and pat dry; coarsely chop to measure 20 cups. Bring 1 cup broth to a boil in a stockpot over medium-high heat. Add garlic; cook 2 minutes, stirring frequently. Add 1 cup broth and greens; cover and cook 20 minutes or until wilted. Drain well. Serve with vinaigrette.<\/p>\n
Yield: 8 servings
\nServing size: 1 cup greens and 1 tablespoon vinaigrette<\/p>\n
Calories: 70
\nFat: 2.5g
\nFiber: 2.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 1\/4 cups low-salt chicken broth, divided 2 tablespoons sherry vinegar 2 tablespoons fresh lime juice 1 tablespoon vegetable oil 1\/2 teaspoon dried oregano 1 canned chipotle chile in adobo sauce 3 pounds mustard greens 3 pounds turnip greens 6 garlic cloves, minced Combine 1\/4 cup broth, vinegar, and next 4 ingredients (vinegar through chile) in a blender; process until smooth.Remove stems from greens. Wash and pat dry; coarsely chop to measure 20 cups. Bring 1 cup broth to a…<\/p>\n