Hearty Ham-and-Collard Stew

recipe
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.
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Yield:

Makes 8 servings (serving size: 1 1/2 cups)

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 1 Hour, 5 Minutes

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

Ingredients

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

Preparation

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.

Note:

Toni Roche, Lizella, GA,

October 2005
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