Anonymous Fri Oct 07 11:38:49 2005

1 cup finely chopped onion (about

1 large)

1 pound potatoes, peeled and

cut into 1/2-inch cubes

3 (14-1/2 ounce) cans low-sodium

chicken broth or water

1 pound kale, collard greens or

turnip greens, stems removed and

leaves finely shredded

1-1/2 cups 1/2-inch cubes fully cooked

smoked lean ham (about

1/2 pound)

1/2 teaspoon salt

Low-sodium chicken broth is combined with ham to cut the amount of sodium.

Spray nonstick Dutch oven with nonstick cooking spray. Cook onion in Dutch oven over medium heat about 10 minutes, stirring frequently, until tender. Stir in potatoes and broth. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until potatoes are tender. Carefully mash potatoes with potato masher.

Stir in remaining ingredients. Simmer uncovered about 5 minutes or until kale is tender and ham is hot. 6 servings