Shannon’s Turnips and Kale

I went to a farmer's market in Texas last weekend and loaded up on some very healthy foods.

Kale is one of my favorites and it's a real cholesterol fighter.

I don't know that I made up this recipe, but it's new to me so, it's mine.

It may not be to everyone's taste, but it's LOADED with nutrition and almost no fat.

Turnips and Kale is easy to make, but it's not a five minute job.

Here's what you'll need:

About 1 1/2 cups shredded kale

1 Large turnip, quartered and sliced

3 Fingerling potatoes cut into rounds

2 Carrots cut into rounds - I used 3 varieties of carrots, but just plain carrots are fine

1 Tbs. Olive Oil

1/4 Cup of water

2 Garlic cloves, finely chopped

1 Shallot or green onion, chopped

In a large pan, heat the olive oil

Add turnips, potatoes and carrots. Cover and allow them to cook down for about 15 -20 minutes under a low flame. Give them a stir every few minutes so that the veggies all cook evenly. Be careful not to brown them.

Add 1/4 cup of water and stir. Add the kale on top and continue to steam until the kale cooks down a bit. Be careful not to overcook the kale or you'll end up with mush.

When the Kale is nearly cooked down, add the garlic and onion and allow the whole mess to simmer for 10 minutes and serve.

Granted, it's not a Summer dish, but the health benefits are incredible.

Kale really packs a nutritional punch and when you combine it with carrots, garlic and onions, you've got a real cholesterol fighting bowlful.