Trim, chop, and wash greens. Drain them, but they don't need to be dry.

Heat oil in a large pan. Toss the greens on the hot oil.

Add broth, stir in pureed chipotle, and bring to a boil. Lower the heat, and simmer half an hour (or more if desired.)

Serve vegetables with the cooking liquid. Use rice, bread, potatoes, something to sop up the juices.