Turkey Breast with Spinach
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g turkey breast fillet (s)
- 400 g spinach leaves, fresh
- 3 clove (s) garlic
- 20 g butter
- 50 g pine nuts
- 80 g parmesan
- some salt and pepper
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Cut turkey fillet into desired pieces or strips. Cut the garlic cloves into small pieces.
- Roast the pine nuts slowly without adding any oil and then set aside.
- Let the oil get hot in a pan and fry the turkey meat together with the garlic. When everything is well seared, add the spinach and butter and mix in (if frozen spinach is used, defrost beforehand). Season to taste with salt and pepper. But be careful: the parmesan at the end already brings salt into play. Let everything simmer gently for 5 minutes. Finally mix in the parmesan.
- When serving, sprinkle the pine nuts over the top.
- This dish can be great with all sorts of ingredients such as B. Add zucchini, hot peppers, eggplant. Then add these according to the cooking point.
- Tip: For those who are not into low-carb, I recommend 150 g risi noodles (look like rice grains) or other mini noodles after adding the spinach. Add this incl. 2 dl bouillon (broth) in the last 5 minutes.
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