I am always looking for appetizing ways to cook the greens that come in our New Roots Organics bin. I like them, but can’t always face them straight up.
Joe’s Special was something my mom made often for dinner when we were growing up. Since I was scared of spinach as a small kid, and didn’t like mushrooms until I was in my 30s, it was never a favorite. But now it is! I’ve started making it with ground turkey breast to cut down on our red meat intake a bit.
I’m so disappointed that I haven’t been able to find my mom’s original recipe. I don’t know for sure that she used one because it is one of those dishes you can kind of make up as you go along. I suspect that she based her version on the one at the 13 Coins. Some Joe’s Specials are eggier, like a scramble, but Mom’s was more of a hash with just enough egg to bind the ingredients together.
Turkey Joe’s Special
- 1-2 Tbsp olive oil
- 1 1/3 lb ground turkey breast
- 1 1/2 c diced onion
- 3 cloves minced garlic
- 2 c sliced mushrooms
- 1 bunch leafy greens: kale, spinach, chard or collards. Washed and torn into small pieces.
- 1 tsp dried sage
- 1 tsp oregano
- generous grind of black pepper
- pinch nutmeg
- 4 eggs, lightly beaten
- Grated Parmesan cheese
- Heat the oil in a large skillet over medium-high heat. Add the turkey and begin crumbling.
- Once the turkey is broken up and beginning to cook, add the onion and garlic. Saute 1-2 minutes.
- Add the mushrooms, sage, oregano, pepper, and nutmeg. Continue cooking until the turkey is done and the vegetables are soft.
- Add the greens. Stir until wilted.
- Push everything to one side of the pan and pour in the eggs. Scramble lightly, then toss with the rest of the Special.
- Serve topped with cheese, with crusty French bread or roasted potato wedges.
Makes 4-6 servings.
I added zucchini tonight because, well, I had some zucchini that needed to be eaten. I used pre-cut onions and mushrooms from Trader Joe’s to speed along the prep time, but you could always do your own pre-cutting. I often chop the vegetables for Monday and Tuesday’s dinners on Sunday so that I’m all ready to go and much less likely to suggest ordering pizza.