Ham, Kale, and Navy Bean Stew in the Slow Cooker
  • STEW:
  • 6 carrots, thinly sliced
  • 1 onion, chopped
  • 1 lb potato, peeled and cubed
  • 2 (15-oz) cans navy beans, drained and rinsed
  • 1 (16-oz) package chopped kale (or collard greens)
  • 1 (28-oz) can fire-roasted diced tomatoes
  • 1 (16-oz) package fully cooked cubed ham
  • 32-oz chicken broth
  • _______
  • GRITS:
  • 2 cups uncooked quick-cooking grits
  • 8-oz sharp white Cheddar cheese, shredded
  • 2 tablespoons butter
  1. For Stew: Combine carrots, onion and potato in a 5- to 6-quart slow cooker. Top with beans, kale, tomatoes and ham; pour in broth.
  2. Cover and cook on low 8 hours or until vegetables are tender. Stir in salt and pepper to taste.
  3. For Grits: Cook grits according to package directions; stir in cheese and butter until blended and smooth. Serve stew over grits.
Recipe by Health by Emily at https://healthbyemily.com/ham-kale-navy-bean-stew-slow-cooker/