1 tablespoon plus 1 teaspoon cold-pressed extra virgin olive oil
6 garlic cloves, chopped
1 shallot, finely chopped
Unrefined sea salt, to taste
1 can (14.5 ounces) BPA-free organic diced tomatoes
1 tablespoon liquid smoke
1 pound frozen chopped turnips
3 handfuls chopped fresh kale
Instructions
Heat the oil in a large saucepan over medium heat; add the garlic and shallots and sauté until the shallots are soft, 4 to 5 minutes. Season with salt to taste.
Add the tomatoes and liquid smoke, increase the heat to high and cook until juices start to evaporate, 4 to 5 minutes. Add the frozen turnips and use a spoon to break the frozen pieces apart. Cook until the turnips are tender and most of the liquid has evaporated, 7 to 8 minutes. Stir in the fresh kale, adding 2 or 3 tablespoons of water if necessary, and cook until all greens are wilted. Season with salt to taste. Serve warm.
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