This recipe was another one of those that just happened to come about from what I had available. We had gotten the collard greens in our CSA box and I had sauteed them that night with some garlic scapes (also from the same box). The recipe below uses garlic instead of garlic scapes.
I had some frozen turkey breast on hand that I wanted to cook up the following day, so I decided to add the collard greens in. It turned out great! Or as my dad used to say when he would improvise in the kitchen…”Not bad for a quick throw-together.”
My greens were already cooked, but normally I would make this dish all at once as described below.
I’m loving all your feedback on the recipes! Give this one a try and let me know what you think.
Ground Turkey Breast with Collard Greens
This is a quick and easy one pan meal. The collard greens can be switched out for chard, spinach, kale, or any other green of your choice.
- 1 lb ground turkey breast
- 1 large bunch collard greens or other green of your choice
- 1 large onion chopped
- 2 cloves garlic crushed
- 2 tbsp ginger chopped
- 2 tbsp sesame oil
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp Sriracha sauce
- 1 tbsp Chinese 5 spice powder*
Clean and rinse collard greens
Remove and discard the thick stems, then chop the remaining greens
Place skillet over medium heat
Add sesame oil to pan
Add turkey breast and begin to crumble
Add onion, garlic, ginger, coconut aminos, Sriracha, and 5 spice
Continue to crumble turkey breast until fully cooked and browned and until onions are translucent
Add collard greens and cook until wilted
If you're going low carb, this dish is great served with a side of broccoli or sting beans. Try it over a bed of riced cauliflower. Or if you're carbing up, just serve it over a bed of rice.
*Chinese 5 spice is a blend of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns.