Favorite Recipes of Maverick Swaniel Harrienger

{July 12, 2017}   Turnip Greens Stew (Southern Living Annual Recipes, 2002 [page 17, pictured page 38])


  • 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 teaspooon sugar
  • 1 teaspoon seasoned pepper


  1. Sauté the ham in the hot oil in a Dutch oven over medium-high heat for five minutes or until lightly browned.  Add the chicken broth and the remaining four ingredients; bring the greens mix to a boil.  Cover, reduce the heat to low, and simmer for twenty-five minutes, stirring occassionally.
  2. For the Collard Greens Stew:  Substitute one 16-ounce package of frozen chopped collard greens and one 16-ounce can of black-eyed peas, drained, for the two packages of turnip greens; if you please.  Prepare the recipe on the above instructions, cooking the collard greens for fifteen minutes; add the black-eyed peas and cook for ten more minutes.

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