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About the Dish

8 ounces Collard Greens
1 each 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 joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

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!