Greens with Chipotle Orange Vinaigrette
To my delight farmer John sent back a slew of greens; Mustard, Kale and Collards. He also sent back a shopping bag full of a variety of lettuces, including arugula. The gardens are still producing, I have a little bit of kale and herbs left but the professionals know how to do it right. Pay a visit to your local farmer’s market; many cities now have a winter farmers market. You can still find a variety of greens and herbs. If they have tunnels, cold frames or hot houses they will have a variety of produce. I went to our local farmers market and Ann had fresh raspberries! Now, what to do with all those greens? I added some to soup and then I made a big batch of greens with a delicious Orange Chipotle Vinaigrette. I used all the greens he gave me. I had quite a bit of the purple mustard green which over-powered the other greens with its strong taste. Use whatever greens you have on hand, I have made this with all kale and it’s very good. Just watch the mustard greens, I would keep it to 1/3 or less if using.
Greens with Chipotle Orange Vinaigrette
24 cups coarsely chopped Greens such as; Kale, Collard and Mustard (about 3 pounds)
4 large garlic cloves, rough chop
1-14.5 ounce low sodium chicken broth or vegetable broth (divided)
1 canned chipotle pepper in adobo sauce
¼ cup orange juice
2 Tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
In a large stockpot place the coarsely chopped greens, I know this looks like a ton of greens but remember they will cook way down. I had younger greens and the stems didn’t need to be removed, if your greens are large and have a large woody stem remove the stem then chop. Again use your favorite mix of greens or just kale. Add the garlic to the greens as well as the broth, reserve 1 tablespoon of the broth for the vinaigrette.
Cover the pot and bring to a boil, once boiling turn down to a simmer. I cooked them 20 minutes and they were very tender and delicious. If you feel the need to cook longer, then do so. I do know the southerns cook their greens much, much longer. I think they are good both ways.
While the greens are cooking, in a small food processor or blender add 1 Tablespoon of the broth, the chipotle pepper (use only 1 pepper), orange juice, olive oil, 1/2 teaspoon salt and some grinds of black pepper; blend until smooth.
Drain greens, toss with the Chipotle Orange Vinaigrette and taste for seasoning. Serve warm. This makes a lot; I would guess 8-12 servings.
PS: Now you have that can of opened chipotle peppers, dump the entire can into a sealable freezer bag, seal and then flatten and spread out the peppers. Lay flat in the freezer to freeze. Now when you need one you can easily break off a pepper for your recipe along with the adobo sauce.
