Ground Turkey, Radish Greens, and Radishes with Onions and Extra Mixed Greens

Ground Turkey, Radish Greens and Radishes with Onions and Extra Mixed Greens (Serves 1-2)

Fresh radish tops are prickly, but wilt down nicely and swallow smoothly when eaten. I cooked a bunch of fresh-from-the-farm radish greens with radishes and some ground turkey to make a nice meal. I added half an onion and some extra greens to round out the mix. Dressing the dish up with a big handful of nuts and some dried cranberries works too (even though I did not think of that until after taking this picture).

Prep and cook time: 15-25 minutes

Ingredients:

Coconut oil
1 medium sweet yellow onion
1/2 pound ground turkey
Red chili powder
Garlic powder
Salt
5 to 7 small radishes
1 bunch of radish greens
1 or 2 big handfuls of additional fresh greens (mine were a mix of kale, bok choy, spinach, etc)
Balsamic vinegar

Directions: Melt 1 or 2 tablespoons of coconut oil over medium heat in a wok or big skillet. Peel and chop onion into bite-size pieces. Add a big handful of chopped onion to wok and let cook 3 to 4 minutes, stirring occasionally. Add ground turkey and, using a wooden spatula, break into small pieces and cook 5 to 7 minutes until the pink is mostly gone. Season with a dusting of salt, garlic powder, and red chili powder. Chop radishes into bite-size pieces and add to wok. Cut radish greens into bite-size pieces and add to wok. Add additional handfuls of greens. Dust greens with a little more salt and garlic powder. Splash greens generously with balsamic vinegar. Mix everything together. Cover wok and let cook for 5 minutes. Transfer to a plate or bowl and enjoy!

Note: Grocery stores sell ground turkey that is 6/7 percent fat or 1 percent fat. I always buy the 6/7 percent fat variety because our bodies need fat to absorb vitamins and minerals and because fat is a good source of energy. Adding a handful of roasted cashews or macadamia nut to this meal ups the fat content in a helpful way and increases the crunchy texture.

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