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Turnip Greens Stew

Southern Living JANUARY 2004

  • Yield: Makes 6 to 8 servings
  • Cook time:30 Minutes
  • Prep time:5 Minutes

Ingredients

  • 2 cups chopped cooked ham
  • 1 tablespoon vegetable oil
  • 3 cups chicken broth
  • 2 (16-ounce) packages frozen chopped turnip greens
  • 1 (10-ounce) package frozen diced onion, red and green bell peppers, and celery
  • 1 teaspoon sugar
  • 1 teaspoon seasoned pepper

Preparation

Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.

Collard 'n' Black-eyed Pea Stew: Substitute 1 (16-ounce) package frozen chopped collard greens for turnip greens. Prepare as directed, and cook for 15 minutes. Add 1 (16-ounce) can black-eyed peas, drained, and cook 10 more minutes.

Note: For testing purposes only, we used McKenzie's Seasoning Blend for frozen diced onion, red and green bell peppers, and celery. You may substitute 1 chopped onion, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped celery rib.

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Turnip Greens Stew recipe

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