Ingredients
Protein and Vegetables
- 1 lb. ground turkey (or ground chicken, lean ground beef, or meatless grounds)
- 4 packed cups chopped kale, stems and ribs removed
- 1 cup minced shallots (or yellow onion)
- 3 garlic cloves, minced
Pantry Items and Seasonings
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. tomato paste
- 1 1/2 tsp. dried oregano
- 1 tsp. fennel seeds
- 1/4 to 1/2 tsp. crushed red pepper flakes (depending on desired level of spice)
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3/4 cup vegetable broth
- 1 (14.5-oz.) can diced fire-roasted tomatoes (do not drain)
- 1 (15-oz.) can butter beans (or any white bean such as cannellini) (do not drain)
Dairy
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
To Serve
- Crusty bread (sourdough or baguette)
Instructions
- Sauté Aromatics: Heat olive oil in a large sauté pan over medium heat. Add minced shallots or yellow onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Cook the Turkey: Add ground turkey to the pan and spread it evenly to the edges with a wooden spoon or spatula. Let the bottom brown without stirring for 4 to 5 minutes. Then stir and break up the meat into small pieces.
- Add Seasonings and Tomato Paste: Create a well in the center of the meat mixture and add tomato paste, dried oregano, fennel seeds, and crushed red pepper flakes. Cook for 1 minute until the tomato paste begins to caramelize, then stir together and cook 2 more minutes until aromatic. Season with kosher salt and cracked black pepper.
- Add Liquids and Vegetables: Pour in vegetable broth, diced fire-roasted tomatoes (with juice), butter beans (with liquid), and chopped kale. Increase heat and bring the mixture to a simmer, uncovered. Let simmer gently for 12 minutes to meld flavors and allow kale to soften.
- Finish with Cream and Cheese: Stir in heavy cream and grated Parmesan cheese. Continue simmering uncovered for about 3 more minutes until the sauce thickens and becomes creamy. Taste and adjust seasoning as needed.
- Serve: Ladle the Tuscan turkey and white bean skillet into bowls, garnish with extra grated Parmesan if desired, and serve warm with crusty bread on the side.
Notes
- Substitute ground chicken, lean ground beef, or meatless grounds for turkey as desired.
- Any white beans such as cannellini or great northern beans may be used instead of butter beans.
- Adjust crushed red pepper flakes to control the spice level.
- Use vegetable broth; chicken broth can be a substitute if preferred.
- Omitting heavy cream and Parmesan can make this dish lighter but less creamy.
- Serve with crusty sourdough or baguette to soak up the flavorful sauce.
- For a gluten-free version, be sure the bread served on the side is gluten-free or omit.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
