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Yield: 8 to 10 servings |
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Yield: 8 to 10 servings |
1 tablespoon unsalted butter
5 slices bacon, chopped
2 large onions, chopped
4 quarts chicken broth
1 pound turnips greens, washed and chopped
8 ounces mustard greens, washed and chopped
In a large stockpot, melt butter over medium heat. Add bacon and onion, and cook until brown.
Stir in chicken broth. Add greens, a handful at a time, until all greens are mixed in.
Cook, uncovered for 1 hour, or until tender, stirring occasionally.