(Nearly Paleo) Asian Inspired Sauté of Greens and Turkey

(Nearly Paleo) Asian Inspired Sauté of Greens and Turkey

This recipe is “nearly paleo” because it contains edamame and wasabi peas (have rice powder in the wasabi coating if you are super strict paleo) but is delicious, if I do say so myself. It is healthy and very simple to make!

Servings: 6, about 2 cups each

Ingredients:

1.5 lb                Lean Ground Turkey
1 bag                Rainbow Chard
1 lb                   Asparagus, bottoms trimmed and cut into small pieces
2 cups              Shelled Edamame
1 package        Diced Shallots, Onion, and Garlic (sold at TJ’s for easy prep)
3 tsp                Crushed Garlic (sold at TJ’s), divided
2 TBS              Ground Ginger, divided
2 TBS              Sriracha Sauce
¾ cup             Low Sodium Chicken Stock
2 TBS              Olive Oil, divided
½ cup             Wasabi Peas, ground in a food processor into a coarse powder
Salt & Pepper

Preparation:

Add 1 TBS of olive oil to a large, deep skillet and heat over medium-high heat
Add chopped asparagus to the pan and sauté for 1-2 min
Reduce heat and add chard, half of the oinion/shallot/garlic mixture, 1 tsp crushed garlic, and chicken stock
Cover and cook for 5 min

Heat remaining olive oil in a second pan over medium high heat
Add remaining onion/shallot/garlic mixture and sauté for 1-2 min
Add ground turkey and break into small piece with spatula
Add remaining crushed garlic, Sriracha, 1 TBS ground ginger, salt and pepper and mix thoroughly
Reduce heat to medium

While meat is cooking and the initial 5 minutes is up, add the shelled edamame, remaining ginger, and remaining Sriracha to the greens
Stir, cover, and cook for 5 additional minutes

Add the thoroughly cooked turkey to the greens skillet and stir
Let simmer together for an additional minute

Remove from heat and top with the wasabi pea powder

I served this over fresh steamed green beans but it would be great with rice, couscous, cauliflower, quinoa, or any grain. Hope you enjoy!