Liz says, “Since I'm the only one who really likes the greens in my family, it was a way to sneak them in, and everyone in my family liked it. Perfect for vegetarians...if you're not, add in some chicken breast and use chicken broth instead. Yum!” 4 c. organic chicken or vegetable broth 8 c. greens (use a combination of greens from your Eatwell box) 1 14.5 oz can diced tomatoes 4-5 small turnips, cut into ½” dice 1-15.5 oz can* black-eyed peas, rinsed & drained Ground pepper, to taste
Bring broth & 2 cups water to a boil in lg. saucepan or Dutch oven over high heat. Add greens, cover & simmer for 15 mins. Add tomatoes & turnips. Return to a simmer. Cover & cook until turnips are tender, 5-10 mins. Stir in peas & simmer until heated through, about 2 mins. Season with pepper, to taste, & serve immediately.
* you can also use dried black-eyed peas: just cook separately until tender. Add to stew at appropriate time in recipe.
submitted by member Liz Corey, originally found in Clean Eating Magazine, Mar/Apr 09