A whole lot of chopping going on

but only because I took the longer way around to get to the finished product.  This recipe for Turnip Green Stew (adapted a bit from Southern Living) calls for the frozen mix of diced onions, celery, red and green peppers but I had a crisper full of all of the above that were crying to be used. 

Plus, I added in some diced orange bell pepper ... I like a splash of orange every now and then (Go Vols!)  

This recipe for Turnip Green Stew is a quick, one-dish meal in a bowl ... delicious and comforting!

Turnip Green Stew

2 cups chopped cooked ham

1 tablespoon olive oil

3 cups low sodium chicken broth
2 (16 ounce) packages frozen chopped turnip greens
2 (15.5 ounce) cans cannellini beans, drained and rinsed
4 cups (1 cup each) of diced onion, celery, red and green peppers
1 teaspoon sugar
1 teaspoon seasoned pepper

Saute chopped ham in olive oil in a Dutch oven over medium-high heat about 5 minutes until lightly browned.  Add diced onions, celery and peppers and cook a few minutes more until almost tender.  Add broth and remaining ingredients and bring to a boil.

Reduce heat to low.  Cover and simmer, stirring occasionally, for about 35-40 minutes. 

And yes, it makes a pot full.

 

Linked to Weekend Potluck!!