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TURKEY STEW WITH COLLARD GREENS & HEIRLOOM BEANS

12 Best Foods Cookbook by Dana Jacobi

I like one-pot dishes—especially this moist stew that I first made using heirloom trout beans and a quince. Then I found that using pink beans and a tart Granny Smith apple works well, too. If you are handy with a knife, everything for this country-style dish can be ready in 15 minutes, with dinner on the table in 40 minutes flat. Slices of black bread go well with it.

Mates 6 servings


• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 3/4 pound fresh Italian-style turkey sausage
• 1/2 bunch collard greens, cut crosswise into 3/4" strips
• 1 large carrot, cut in 1/2" pieces
• 1 medium Beauregard, Garnet, or Jewel yam, peeled and cut in 1" pieces
• 1/2 quince or Granny Smith apple, peeled, cored, and diced
• 1 cup fat-free, reduced-sodium chicken broth
• 1 (15-ounce) can trout or pink beans, drained
• Salt and freshly ground black pepper
• 1 lemon, quartered, for garnish


1.
Heat the oil in a large Dutch oven over medium-high heat Saute the onion until it is translucent, 4 minutes.

2. Squeeze the sausage meat from its casing and form it into 1" balls. Add the sausage to the onion, turning the balls until they start to brown.

3. Add the collards, carrot, sweet potato, quince or Granny Smith apple, and broth. Pour in 1 cup cold water, bring to a boil, reduce the heat, and simmer  15 minutes.

4. Add the beans, season to taste with salt and pepper, and cook until the beans are heated through, 10 minutes.

5. Serve this stew in wide shallow bowls, garnished with a wedge of lemon.

Per serving. 269 calories, 5 g fat, 1 g saturated fat, 17 g protein, 42 g carbohydrates, 7 g fiber
 

 

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