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

1. Heat the oil in a large skillet over medium-high heat. Add the turkey and begin crumbling.
2. Once the turkey is broken up and beginning to cook, add the onion and garlic. Saute 1-2 minutes.
3. Add the mushrooms, sage, oregano, pepper, and nutmeg. Continue cooking until the turkey is done and the vegetables are soft.
4. Add the greens. Stir until wilted.
5. Push everything to one side of the pan and pour in the eggs. Scramble lightly, then toss with the rest of the Special.
6. 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.