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Turkey, Kale, and White Bean Saute

Turkey, Kale, and White Bean Saute

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 13 minutes

Cook Time: 17 minutes

Ingredients: Add ingredients to List

2 tsp. olive oil, divided
1 tsp. Taste of Inspirations Monterey Citrus Pepper Rub
1 (1 lb.) pkg. turkey cutlets (8 cutlets)
1 leek, washed well and thinly sliced
2 tsp. minced garlic
2 tsp. finely chopped fresh rosemary leaves
1 tsp. smoked paprika
1/4 tsp. salt, or to taste
6 cups finely chopped kale leaves, stems discarded (about 3/4 - 1 lb.)
2/3 cup low-sodium chicken broth
1 (15.5 oz.) can white cannellini beans, rinsed and drained
1 (14.5 oz.) can diced fire-roasted tomatoes, drained
2 Tbsp. roasted, salted, shelled sunflower seeds

directions:

1. Add 1 tsp. oil to a large nonstick skillet and heat over medium heat.
2. Sprinkle the rub over the cutlets and add them to the skillet. Cook for 2 to 3 minutes on each side until just cooked through. Be careful not to overcrowd the pan - cook in 2 batches if needed. Transfer cooked cutlets to a plate and tent with foil.
3. Add remaining 1 tsp. oil, leek, garlic, rosemary, paprika, and salt to the skillet. Cook and stir until the leek is justsoftened, about 3 minutes. Add kale and broth and stir well to combine. Cover and cook for 6 minutes, stirringoccasionally.
4. Stir beans and tomatoes into the kale. Return the cutlets and any cooking juices to the skillet. Cover and cook for 5 more minutes.
5. To serve, divide the kale and bean mixture among 4 plates. Top each with 2 turkey cutlets and garnish with a generous sprinkling of sunflower seeds.
Source: Hannaford fresh Magazine, January - February 2013

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Quantity Ingredients  
2 tsp. olive oil, divided  
1 tsp. Taste of Inspirations Monterey Citrus Peppe  
1 (1 lb.) pkg. turkey cutlets (8 cutlets)  
1 leek, washed well and thinly sliced  
2 tsp. minced garlic  
2 tsp. finely chopped fresh rosemary leaves  
1 tsp. smoked paprika  
1/4 tsp. salt, or to taste  
6 cups finely chopped kale leaves, stems discarded  
2/3 cup low-sodium chicken broth  
1 (15.5 oz.) can white cannellini beans, rinsed an  
1 (14.5 oz.) can diced fire-roasted tomatoes, drai  
2 Tbsp. roasted, salted, shelled sunflower seeds  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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