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About the Dish

8 ounces Collard Greens
1 each Yellow Onion
4 ounces Turnip
1/2 teaspoon PeachDish Salt
2 packets Bragg Liquid Aminos
4 ounces Carrot
1/4 cup Southern Links BBQ Sweet & Tangy Sauce
2 teaspoon All Purpose Flour
12 ounces Organic Prairie Ground Turkey
1 tablespoon 5iveOaks Traditional Pepper Jelly
Per Serving
Calories 456
Total Fat 19 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 8 g
Cholesterol 117 mg
Sodium 771 mg
Total Carbohydrates 29 g
Dietary Fiber 7 g
Sugar 8 g
Protein 40 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Rinse and dry fresh herbs and vegetables. Heat oven to 375° F. Prepare your mise en place: Remove stems from collards, and finely chop stems and leaves, keeping them separate. Trim turnips, and thinly slice. Grate carrot, and measure out 3/4 cup, loosely packed (save the rest for another use). Peel and halve onion; grate 1 half and measure out 1/4 cup; dice the other onion half.
2
Place a deep pan over medium-high heat. Add 1/2 teaspoon cooking oil and collard stems. Cook, stirring, 2-3 minutes. Add diced onion and turnip; cook 1 minute.
3
Add collard leaves and 2 cups water. Stir in pepper jelly and 1/4 teaspoon PeachDish Salt. Bring to a boil, then reduce heat to achieve a slow and steady simmer. Cover and cook 25-35 minutes, or until greens and turnips are tender. Taste and adjust seasoning; set aside. Remove and reserve 3/4 cup potlikker (cooking liquid), and combine in a small bowl with 1 packet Bragg Liquid Aminos.
4
While greens are simmering, make meatloaf: In a mixing bowl combine turkey, measured carrot, measured onion, 1/4 teaspoon PeachDish Salt and remaining 1 packet Bragg Liquid Aminos. Mix vigorously to thoroughly combine.
5
Divide meatloaf mixture in half, and shape each half on a heavy baking sheet into an oblong that is about 4 times longer than it is wide, and slightly thinner in the center than the ends. Bake 15 minutes. Remove from oven, and glaze each loaf with mustard sauce. Bake 5 minutes more.
6
When fully cooked (loaves should be firm to the touch and/or reach an internal temperature of 165° F), remove from oven and let rest at least 5 minutes.
7
Transfer all drippings from meatloaves to a small saucepot, and add remaining 1 1/2 teaspoons cooking oil. Whisk in flour to thoroughly combine. Place over medium heat, and cook while whisking until the flour smells faintly nutty, 1-2 minutes.
8
While whisking rapidly, slowly add 3/4 cup reserved potlikker. Bring to a simmer, and cook, stirring, 2-3 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt. If gravy has become too thick, whisk in a splash of water.
9
Slice meatloaf. Serve topped with potlikker gravy and greens on the side, and enjoy!