Hearty Ham-and-Collard Stew

Southern Living
This good-luck dish is tasty any time of the year. Let the collards enjoy a long simmer, then add the beans at the end.
Makes 8 servings (serving size: 1 1/2 cups)


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1 large sweet onion, diced (about 1 1/2 cups)
3 celery ribs, diced
1 (8-ounce) lean ham steak, diced
1 teaspoon vegetable oil
1 (14-ounce) can fat-free chicken broth
1 (29-ounce) can diced tomatoes
1 (1-pound) package fresh collard greens, washed, trimmed, and chopped
3 (16-ounce) cans pinto beans, rinsed and drained


Prep: 20 Minutes
Cook: 1 Hour, 5 Minutes

Sauté diced onion, diced celery, and diced ham in hot vegetable oil in a large Dutch oven over medium-high heat 8 minutes or until onion is tender.

Stir in chicken broth, diced tomatoes, and chopped collard greens; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 45 minutes.

Stir in beans, and simmer, stirring occasionally, 10 minutes or until thoroughly heated.

Created date

September 2005

Nutritional Information

Calories 179
Caloriesfromfat 12 %
Fat 2.4 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 13 g
Carbohydrate 26 g
Fiber 8.8 g
Cholesterol 15 mg
Iron 2.2 mg
Sodium 748 mg
Calcium 141 mg