This is a recipe I found in my Southern Living magazine. I ran it through the recipe builder and it's only 4 pts! The only change I made was substituting olive oil for the vegetable oil. I'm making it this weekend...and then I'll review it. It sounds delicious! Colette
Hearty Ham and Collard Stew POINTSŪ values per serving | 4 Servings | 8: 1-1/2 cup servings
From Southern Living Magazine October 2005
Ingredients
1 large sweet onion (like Vidallia or yellow onion), diced 3 stalks celery, diced 8 oz cooked lean ham steak, diced 1 tsp olive oil 1-14 oz can fat-free chicken broth 1-29 oz can of diced tomatoes 1 pound chopped collards, washed, trimmed and chopped 3-16 oz cans pinto beans, rinsed and drained
Instructions
Saute diced onion, celery and ham in hot olive oi in a large Dutch oven over medium-hight heat for 8 minutes or until onion is tender. Stir in chicken broth, diced tomatoes and chopped fresh collard greens; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 45 minutes. Stir in beans, and simmer, stirring occasonally, 10 minutes or until thoroughly heated.
-- Edited by Colette at 17:26, 2005-12-30
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