Smoked Turkey with Braised Greens
Autumn is prime time for serving greens like broccoli rabe and Swiss chard: While other vegetables wither in the cold, sturdy cooking greens actually improve in flavor after they've been exposed to a touch of frost. Braising the greens with onion, garlic, and bits of Canadian bacon turn them smoky and savory. Toss the greens, turkey, and sauce with freshly cooked fettuccine or serve over brown rice.
  • 1/2 cup (not oil-packed) sun-dried tomatoes
  • 1 cup boiling water
  • 1 teaspoon olive oil
  • 1 ounce Canadian bacon, diced
  • 2 large onions, cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 3/4 pound broccoli rabe
  • 4 ounces Swiss chard, cut crosswise into 1/2-inch slices
  • 1/2 cup golden raisins
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon black pepper
  • 9 ounces lean smoked turkey breast, cut into 1/2-inch cubes

1. In small heatproof bowl, combine sun-dried tomatoes and boiling water. Set aside to soften, about 10 minutes. Reserving soaking liquid, drain tomatoes and coarsely chop.

2. In large nonstick skillet, heat oil over medium heat. Add Canadian bacon and cook 30 seconds. Stir in onions and garlic, and cook, stirring frequently, until onions have softened, about 5 minutes.

3. Stir in broccoli rabe and Swiss chard, stirring to coat. Add sun-dried tomatoes and reserved soaking liquid, raisins, chicken broth, red pepper flakes and black pepper. Cover and cook, stirring occasionally, until greens have wilted and are tender, about 7 minutes.

4. Stir in smoked turkey and cook until heated through. Serve hot.

Nutritional Information
Per serving: 242 calories, 3.4g total fat, 0.6g saturated fat, 1.4g monounsaturated fat, 0.7g polyunsaturated fat, 6.9g dietary fiber, 23g protein, 37g carbohydrate, 31mg cholesterol, 944mg sodium.
Good source of: beta-carotene, fiber, potassium, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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