Turnip Greens Stew

1. 1

   Saute 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. 2

   NOTE: For testing purposes only, we used McKenzie's Seasoning Blend.

3. 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.

* Per serving · 4 servings · Values may vary.

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