I really love turkey picadillo. And because I also love all things remotely flavored like Greek food, I thought I’d combine the two for a quick, easy, and healthy dinner (that seems to be the mantra for all my meals). B and K LOVE olives and capers so this is right up their alley, and it lets me sneak in spinach which is one of my favorite vegetables. Don’t be put off by the long ingredient list – most of the ingredients are in our pantry at any given time, so it is actually quite easy to throw together.
1 pound ground turkey
1 large yellow onion, chopped
1 (6 oz.) bag of baby spinach
4 cloves garlic, minced
1/2 cup chicken broth (or white wine)
1 (8 oz.) can crushed tomatoes
1/2 cup Kalamata olives, pitted and chopped
1 cup pinto or Great Northern beans, rinsed and drained
1 TBSP olive brine
2-3 TBSP capers, depending on how much you like capers J
2 tsp. dried oregano, or to taste
1 tsp. cinnamon (optional)
1 TBSP fresh parsley, chopped
Black pepper, to taste
½ cup feta cheese, crumbled
- Heat olive oil in a large skillet over medium-high heat and add the onion. Cook for 2-3 minutes, until it starts to brown and then add the garlic. Cook for 1 minute, stirring to ensure garlic doesn’t burn.
- Add the ground turkey, breaking it up with a wooden spoon. Add the oregano, cinnamon (if using), and black pepper. Cook until the turkey is evenly browned, and no longer pink.
- Stir in the baby spinach and cook for about a minute just until the spinach starts to wilt.
- Add the chicken broth (or wine), tomato sauce, olives and brine, beans, and capers. Simmer about 15 minutes.
- Just before serving, stir in parsley and crumbled feta. Serve over rice.