I found this recipe while searching for something to do with the remaining can of chipotle peppers I had in the fridge. I used a mix of collard greens, swiss chard and kale from our garden instead of mustard and turnip greens, but the same principle applies. I also just used white wine vinegar instead of sherry vinegar.
I think the vinaigrette would also make a fantastic marinade. So if you make more than you need, it would probably re-use really well.
Braised Greens with Chipotle Vinaigrette
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 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.