Turnip Greens Stew

Frozen vegetables provide a shortcut to making this savory stew. Sautéed ham and chicken broth give the greens plenty of flavor.

Ingredients:

• 2 cups chopped cooked ham
• 1 tablespoon vegetable oil
• 3 cups chicken broth
• 2 (16-ounce) packages frozen chopped turnip greens
• 1 (16-ounce) package frozen seasoning blend
• 1 teaspoon sugar
• 1 teaspoon seasoned pepper

Directions:

1. Sauté chopped ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add chicken broth and remaining ingredients; bring greens mixture to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.
2. NOTE: For testing purposes only, we used McKenzie's Seasoning Blend.
3. M1Collard Stew: Substitute 1 (16-ounce) package frozen chopped collard greens and 1 (16-ounce) can black-eyed peas, drained, for 2 packages turnip greens. Prepare recipe as directed, cooking collard greens 15 minutes; add black-eyed peas, and cook 10 more minutes.

Southern Living JANUARY 2002