L et’sbrings

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good luck
on New Year’s Day!

Black-eyed Pea and Turnip Green Chile Vert

with Turkey Meatballs and Fire-Roasted Green Tomato
garnished with Tomatillo Salsa and Jalapeno Jack Cheese
 To make the Meatballs:

Ingredients:
1/2 lb. ground turkey 1 tsp cumin
1 T parsley, finely diced 1 tsp curry powder
1 T jalapeno, deseeded and diced 1 tsp oregano
1 T onion, finely diced 1 tsp paprika
1 T cilantro, chopped 2 T extra virgin olive oil
1 T chili powder

Method:
Mix all ingredients well in a medium-sized mixing bowl and shape into 1/2 inch meatballs.
Brown meatballs in extra virgin olive oil in large skillet.

For the Salsa:

Ingredients:
2 tomatillos, diced
2 T cilantro, chopped
1/4 onion, diced
1 chile, minced
1 tsp lemon juice
Salt & pepper to taste

Method:
Mix all ingredients well and chill.

For the Chili:

Ingredients:
1/2 onion, finely chopped 1 tsp cumin
1 jalapeno, deseeded and diced 1 quart chicken stock
1 cup frozen turnip greens, chopped 1 fire-roasted green tomato, diced
1 cup frozen black-eyed peas 1/2 cup frozen mixed peppers, diced
1 T parsley, minced 1 tsp chipotle pepper in sauce
1 T chili powder 2 T extra virgin olive oil
1 tsp paprika Salt and pepper to taste
1 tsp curry powder 1/2 cup Jalapeno-Jack cheese, shredded

Method:
Sautee ingredients except for chicken stock in extra virgin olive oil for 5 minutes; add
stock and simmer for 45 minutes. Add meatballs and simmer additional 20 minutes.
Ladle chili in a bowl and garnish with salsa and shredded Jalapeno-Jack Cheese.