Holistic Chef Eddie's Tip of the Day #39

It's fall and hardy meals are top of the list.  GREENS WITH TURNIPS & BLACK- EYED PEAS is a favorite of mine.  Every meal you eat should include something green and Cruciferous Greens such as Turnip, Collard, Mustard and Kale, hands down, fit the bill. They are at the top of the charts in Vitamins A, C, K, fiber and Potassium.  If you are watching your caloric intake this dish is perfect.  This is a Southern staple and a Soul Food delicacy.  Many people cook Greens with a ham hock for flavor.  In this version, which is my own, I chose to make it vegan to make every lifestyle happy.  I have seen sausage added also.  There is a mild and hot Vegan Italian Sausage by Beyond Meat in your grocer's freezer which gives the dish a great flavor.  It is so important to eat your leafy greens and make them a major part of your diet.  Remember 70% of your diet should be vegetables, 10% whole grains and 20% protein.  Believe me you will get enough protein in your diet from just the vegetables and grains.  In this recipe a great source of protein is the Black-Eyed Peas.  I love adding hot sauce to my dish.  It definitely kicks it up a notch.  Enjoy!!!!

       GREENS WITH TURNIPS AND 
                BLACK-EYED PEAS

1 - can Black-eyed Peas, drained
1 - large Sweet Onion, chopped
5 whole cloves Garlic
3 - Turnips, peeled & cut into wedges  1/2 inch thick
1 - bunch Collard Greens, stems removed and chopped
1 - bunch Kale, stem removed and chopped
1 - bunch Mustard Greens, stems removed and chopped
1 cup Mushroom Broth
1/4 teaspoon Baking Soda
2 Tablespoons Braggs Liquid Amino
1 teaspoon Dried Thyme or 1 1/2 teaspoons chopped Fresh Thyme
Salt & Pepper to taste
Hot Sauce to taste

1)  In a large soup pot, pour 1 cup Mushroom broth, Braggs Liquid Amino and bring to a boil.  Add the Baking Soda and stir .  Follow with the chopped Onion. Thyme and Garlic Cloves.  Cook for one minute. 
2)  Add the chopped Greens and stir until the volume of the Greens reduces.  Cook over low heat for 20 minutes.  The Greens should be soft and crispy, not mushy.
3)  Add the Turnips and Black-eyed Peas and cook for an additional 15 minutes. Season with Salt and Pepper.  Serve with Hot Sauce and if you really want to do it the Southern way, a nice big slice of Corn Bread.  

NOTE:  I really don't like to add Corn to my dishes.  So much of it has been genetically modified and sprayed.  Thank you Monsanto for your "contribution" to our foods.  NOT!!!!! If you choose to have Corn Bread I would recommend using Organic Corn either fresh (when you can find it) or frozen.