Halloween just feels as though it should call for a big, bubbling pot of stew. My mother always believed a wee trick-or-treater should have something warm in the belly before venturing out door-to-door.
An enticing brew of Turnip Greens Stew made the Southern Living September 2011 pages in the article about lightened-up Southern favorites. It stated that lean ham and fat-free broth offer the same good flavor as the original, heavier Southern staple but without the saturated fat. The beans boost the fiber content.
This turned out to be as tasty as can be. We had just brought in a new crop, from our garden, of our own green and red Bell peppers. These fresh-from-the-garden additions added to the flavor.
Our in-town grandmunchkin momentarily was due for trick-or-treat (a day early), so in advance of that, we enjoyed this hearty Halloween meal even though we weren’t the ones going door-to-door.
Turnip Greens Stew
2 cups chopped cooked ham (I used the lower-sodium variety)
1 tablespoon vegetable oil
3 cups fat-free chicken broth (I used the lower-sodium variety)
2 (16-ounce) packages frozen chopped turnip greens (could also use fresh)
2 (15.5-ounce) cannellini beans, drained and rinsed
4 cups diced onion, red and green Bell peppers, and celery (can use the frozen, packaged
variety or a combination of whatever fresh you have on hand)
1 teaspoon sugar (or sugar substitute)
1 teaspoon seasoned pepper
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 for 25 minutes. Makes about 10 cups stew.