TURNIP GREENS STEW
Ham adds loads of flavor to this hearty turnip greens stew made with Progresso® chicken broth - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In 4-quart oven, heat oil over medium- high heat. Cook ham in oil 5 minutes, stirring occasionally, until lightly browned. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover; simmer 25 minutes, stirring occasionally.
Nutrition Facts : Calories 160, Carbohydrate 10 g, Fat 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg
TURNIP GREEN SOUP
This recipe was given to me by my aunt. I've never heard of it before but it is really good. A mixture of turnip greens, northern beans, kielbasa sausage, and seasonings. Great served with cornbread.
Provided by DEBBIE ADAMS
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside.
- Stir chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper together in a large saucepan; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 21.1 g, Cholesterol 25 mg, Fat 11.5 g, Fiber 5.4 g, Protein 11.2 g, SaturatedFat 3.8 g, Sodium 687.2 mg, Sugar 2.1 g
GREEN BEAN, TURNIP AND EGGPLANT STEW
Make and share this Green Bean, Turnip and Eggplant Stew recipe from Food.com.
Provided by nemokitty
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
- Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
- Serve topped with scallions.
VEGETARIAN EGGPLANT AND GREEN BEAN STEW
Make and share this Vegetarian Eggplant and Green Bean Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop the pepper, onion, and garlic and sauté them in olive oil.
- Add the seasonings (as much as you like).
- Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
- Cook them while you take the ends off of the green.
- beans and wash them.
- Add the green beans and tomatoes to the pot and cover.
- Simmer, stirring occasionally, until the beans.
- are as soft as you like them.
- Serve by itself, with pasta/rice, or with good crusty bread.
Nutrition Facts : Calories 114.2, Fat 0.9, SaturatedFat 0.2, Sodium 20, Carbohydrate 25.9, Fiber 10.3, Sugar 13.3, Protein 5.2
SAUSAGE, BEAN, AND TURNIP GREEN SOUP
This soup with turnip greens is a full meal in a bowl with ingredients that can be kept on hand.
Provided by karenatlincoln
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Spray a stockpot with cooking spray and heat over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is transparent, 5 to 7 minutes.
- Add chicken broth, beans, turnip greens, diced tomatoes, garlic powder, basil, oregano, red pepper flakes, and bay leaf; bring to a boil.
- Simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 29.1 g, Cholesterol 33.1 mg, Fat 5.1 g, Fiber 8.8 g, Protein 15.4 g, SaturatedFat 1.2 g, Sodium 1611.5 mg, Sugar 3.5 g
GREEN BEANS, PEAS, AND TURNIPS IN WARM VINAIGRETTE
If you trim and blanch the green beans and turnips one day ahead of time, this dish will come together in just minutes.
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk oil, vinegar, and salt in medium bowl to blend.
- Cook green beans and turnips in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water. Drain well. (Vinaigrette and vegetables can be prepared 1 day ahead. Cover separately and chill.)
- Heat vinaigrette in heavy large skillet over medium heat until warm. Add beans, turnips, and peas; toss until heated through and coated with vinaigrette, about 5 minutes. Add all herbs and toss to coat. Season to taste with additional salt and pepper. Transfer to bowl and serve.
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