A protein packed salad with plenty of punch!
Is this a salad? A warm salad I'd say, but could also just be classed as a sauté dish.
It packs a huge punch in both protein and flavour. The citrus notes from the marjoram and the lemon makes this a lovely dish for Spring and Summer.
It's a super simple recipe that works for lunch or dinner, and you could replace the turkey with chicken if you prefer.
Ingredients
Serves | 2
300g turkey breasts - cut into strips
1 tsp marjoram
1 medium onion - finely diced
4 cloves garlic - minced
350g kale, stems removed and leaves coarsely chopped
0.5-1 tsp dried chilli pepper flakes (depending on how much of a kick you would like)
A generous pinch of sea salt
A few twists of freshly ground black pepper
150ml dry white wine
0.5 lemon - zest, and keep aside
50g grated Parmesan cheese
2 tbsp olive oil
Method
Heat 1 tbsp olive oil to a wok or large frying pan on a medium-high heat.
Add the turkey breasts and marjoram, and pan fry for about 2 minutes on each side, depending on the thickness of your strips, until just cooked.
Remove the turkey and set aside.
Heat the remaining 1 tbsp olive oil into the pan.
Add the onion and garlic, and cook on a low-medium heat for 4-5 minutes, until the onion is soft.
Add the kale, chilli pepper flakes and lemon zest, and quickly sauté for 1 minute to coat in the oil and spices.
Add the wine and squeeze the lemon juice into the pan. Cook on a high heat for 2-3 minutes until the kale is cooked.
Plate up, and sprinkle the Parmesan over each serving - Parmesan snowy goodness!
Bon appetit!
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