Turnip Greens Stew

Photo: Jennifer Davick; Styling: Buffy Hargett

If you love greens with ham hock, try this recipe. Why it's better for you: Lean ham and fat-free broth offer the good flavor of the original dish minus the added saturated fat. Beans add extra fiber too!

Yield: Makes about 10 cups (serving size: 1 cup)
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 10 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 176
  • Fat: 4.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 16g
  • Carbohydrate: 18.5g
  • Fiber: 5.3g
  • Cholesterol: 26mg
  • Iron: 3mg
  • Sodium: 927mg
  • Calcium: 141mg

Ingredients

  • 2 cups chopped cooked ham
  • 1 tablespoon vegetable oil
  • 3 cups chicken broth
  • 2 (16-oz.) packages frozen chopped turnip greens
  • 2 (15.5-oz.) cans cannellini beans, drained and rinsed
  • 4 cups frozen diced onion, red and green bell peppers, and celery
  • 1 teaspoon sugar
  • 1 teaspoon seasoned pepper

Preparation

  1. 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.
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