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
POINTS® 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