Blood Type Diet Recipe

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Escarole, Black Eyed Pea and Smoked Turkey Soup

• 4 ounces dried black eyed peas [or a compliant substitute] [variations: white beans or black beans]
• 1 small head of escarole
• 1 smoked turkey leg
• 1 Tablespoon olive oil
• 1 large or two small garlic cloves, crushed
• 1/8 teaspoon cayenne pepper [optional]
• 1 teaspoon plus one pinch sea salt
• water

• The night before, rinse black eyed peas in water and discard any rocks, sand or bad peas. Soak rinsed black eyed peas in water overnight.
• Drain black eyed peas and rinse again. Place peas in 2 to 3 quart pot with 2 to 3 cups of water and a teaspoon of sea salt.
• Add smoked turkey leg to pot and bring to a boil. Reduce heat, cover and simmer for 1 hour.
• Separate the escarole leaves and rinse well.
• Coarsely chop escarole.
• In another pot or frying pan put oil, crush garlic into oil and sautee until golden.
• Add a pinch of sea salt, then add the escarole a little at a time until all is wilted, and set aside.
• Remove the turkey leg from the peas and carefully separate the meat from the bone and tendons.
• Add the meat, escarole and optional cayenne pepper to the peas and simmer for 30 minutes longer.
• Enjoy!