Hearty & Delicious SWAMP STEW

Ingredients

• 1 pound Kale (chopped)
• 48 oz Chicken Stock (homemade chicken bone broth, canned)
• 1 medium Onion (diced)
• 15 oz Black‑Eyed Peas (drained)
• 15 oz Great Northern Beans (drained)
• 15 oz Fire‑Roasted Diced Tomatoes (canned)
• 12 oz Frozen Chopped Turnip Greens (bag, can include roots)
• 1 package Vegetable Mix (No's) (pre‑made frozen vegetable blend)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp Garlic (minced fresh garlic)
• 1 tbsp Creole Seasoning (Joe D'Addio's brand preferred)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Louisiana Hot Sauce

Instructions

1. Prep Vegetables

   Rinse the kale, remove tough stems and chop roughly. Dice the onion. Open and drain the black‑eyed peas, great northern beans, fire‑roasted tomatoes, and the frozen turnip greens (no need to thaw).

   Time: PT10M

2. Combine All Ingredients

   Add the chopped kale, diced onion, drained beans, peas, tomatoes, turnip greens, vegetable mix, chicken stock, salt, pepper, minced garlic, Creole seasoning, Worcestershire sauce, and hot sauce into the large pot.

   Time: PT5M

3. Bring to a Boil

   Place the pot over medium‑high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.

   Time: PT5M

4. Simmer

   Reduce the heat to low, cover partially, and let the stew simmer for about 30 minutes, stirring once halfway through.

   Time: PT30M

5. Serve

   Ladle the hot stew into bowls. Serve over cooked rice or with a slice of cheesy cornbread for a classic Southern finish.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

45 g

Fat

5 g

Fiber

10 g