Peruvian Turkey and Greens

A vibrant and tangy skillet meal featuring lean ground turkey cooked with collard greens and bell peppers, infused with Peruvian-inspired spices and a kick of lime.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Peruvian
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Sodium
• Low-Fat
• High-Protein
• Halal
• Kosher
• Low-Sugar

Tags

• one-pot
• quick
• healthy
• savory
• tangy

Ingredients

• 18 ounce ground turkey breast (99% lean)
• 1 pound collard greens (stemmed and chopped)
• 1 red bell pepper (thinly sliced)
• 4 clove garlic (minced)
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried marjoram
• 2 tablespoon fresh lime juice
• 0.5 teaspoon black pepper (freshly ground)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat a large non-stick skillet over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it apart with a spoon, until browned. Drain any liquid.
2. Add the sliced red bell pepper, minced garlic, ground cumin, smoked paprika, and dried marjoram to the skillet. Cook, stirring for 3-4 minutes, until fragrant and pepper starts to soften.
3. Stir in the chopped collard greens, lime juice, and black pepper. Cook, stirring frequently, until the greens are tender-crisp and vibrant, about 5-7 minutes.
4. Divide into 4 servings. Garnish with fresh cilantro if desired.

Notes

The bold flavors develop quickly, making this a satisfying and speedy meal. For an extra kick, add a pinch of salt-free chili powder.

Nutrition (per serving)

• Calories: 250
• Protein: 54.3 g
• Carbohydrates: 11.2 g
• Fat: 2.2 g
• Fiber: 5.7 g
• Sodium: 105 mg
• Saturated Fat: 0.5 g
• Sugar: 3.1 g
• Cholesterol: 135 mg