Turkey Robinson

This is a Claire Robinson recipe (I am quickly becoming a fan) from 5 Ingredient Fix. I made her recipe with a few changes...

2 tablespoons garlic-infused olive oil
1 pound ground turkey
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock
1 (5-ounce) bag triple washed spinach
1 (15-ounce) can cannellini beans, drained
1 T corn starch (made into a slurry with a few tablespoons of cold water)
Brown rice or pasta, for serving

Heat the oil in a large skillet over moderately-high heat until hot but not smoking. Add the ground turkey and, using a wooden spoon, break up the clumps and cook until golden brown, 4 to 5 minutes. Season with salt and pepper. Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes. Stir in the Cannellini beans and simmer another 5 minutes. Add the spinach and heat through until the spinach is wilted. If there is still quite a bit of liquid, stir in the corn starch slurry and cook until thickened. Season with salt and pepper. Serve over rice or the Rice baked with Shitake mushrooms.


Note: Try adding some red pepper flakes to the turkey for a little spice and finely grate some Parmesan cheese to serve. (I didn't find this was necessary.)