Do The “Greens” Thing

by westlake, April 17, 2009 | Permalink

April 22, 2009 is Earth Day and Whole Foods Market takes this time to celebrate and give back to our community with a 5% Day!  Shop at Whole Foods Market Westlake on Earth Day and 5% of our net sales will benefit the Clean Greens Farm & Market.  This local grassroots program based in Seattle’s Central District works to bring healthy, chemical-free, organic greens to low-income and ethnic communities in Seattle.  Check out their website for my information, www.cleangreensfarm.com.

Goals for the Clean Greens Farm and Market

• Promote a healthier cultural diet
• Grow chemical-free, organic vegetables
• Supply locally grown produce to inner city market
• Educate inner city community residents about the benefits of buying locally grown produce
• Expose inner city youth to the growing and marketing of produce which is vital to their health
• Collaborate with Ethiopian, Hmong, Latino, Sumatran and other independent farmers to ensure the viability of small farms
• Be good stewards of the environment
• Participate in United States Department of Agriculture programs

Please join us in supporting this worthy organization by shopping with us on Earth Day (Wednesday, 22 April 2009). Whether you’re shopping for the week, need some catering, or eating with us for lunch every dollar helps. Just to get you hungry for this amazing organization, try one of this recipe found the Whole Foods Market web site.

Black-Eyed Pea and Collard Green Soup

Serves 6

This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ham.  Enjoy for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. When reheating the soup, add additional broth if needed to obtain desired consistency.

Ingredients

2 cups dried black-eyed peas
1/4 cup extra virgin olive oil
1 large onion, chopped
2 cloves minced fresh garlic
1/2 pound slab cooked all-natural Black Forest ham or smoked turkey breast, diced
2 stalks celery, chopped
6 cups gluten-free chicken broth
Sea salt and black pepper
Cayenne pepper, to taste
4 cups packed thinly sliced collard greens, leaves only, stems discarded
4 medium carrots, chopped

Method

Soak black-eyed peas in water for 6 to 8 hours or overnight. Drain and rinse. Heat olive oil over medium heat in a large soup pot. Add onion, garlic, ham and celery. Cook 5 to 8 minutes, stirring frequently, until onion is translucent. Add drained peas, broth, salt, pepper and cayenne. Simmer, partially covered, for 45 minutes or until peas are tender. For a thicker consistency, smash some of the cooked peas against the side of the pan and blend them into the broth. Add greens and carrots. Simmer for 15 to 20 minutes, until collard greens are tender. Taste and adjust seasonings.

Nutrition

Per serving (18oz/532g-wt.): 310 calories (150 from fat), 16g total fat, 3.5g saturated fat, 17g protein, 27g total carbohydrate (8g dietary fiber, 6g sugar), 20mg cholesterol, 760mg sodium

Note:  We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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