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Turkey, Kale, and White Bean Saute

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    13 minutes
  • Cook Time:

    17 minutes


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
Turkey, Kale, and White Bean Saute


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


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
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a