Turkey with spinach

Every spring, when fresh spinach appears at the market or in the garden, I usually prepare this dish with turkey meat. The recipe is quite simple and does not require complicated techniques. Fresh spinach gives a good texture, and turkey meat is relatively easy to find and does not require much attention while cooking. In the end, I add a little tarragon and lemon salt to taste. It can be served warm or cold, depending on preferences.

Quick Info

Total time: about 1 hour
Preparation time: 20-25 minutes
Cooking time: 30-35 minutes
Servings: 4
Difficulty: easy
Recipe type: lunch, home cooking, spring

Ingredients

500 g turkey meat (can be thigh or breast)
1 kg fresh spinach
3 onions
1 bunch green garlic
3 tablespoons oil
2 tablespoons tomato paste
1/2 teaspoon lemon salt (optional)
1 tablespoon vegetable concentrate
salt
tarragon
(optional) 1-2 eggs for finishing

Preparation Method

1. I start with the spinach. I clean it of stems and thicker veins, then wash it well in several cold waters. Spinach tends to hold a lot of dirt, so I don't skip this step.

2. I put water to boil in a large pot. When it boils, I add the spinach and blanch it for 3 minutes, no more. After it softens, I drain it well and let it cool. When it's cold, I chop it finely and set it aside.

3. I cut the turkey meat into suitable pieces (if it's not already portioned) and wash it. In a pot, I heat the oil, add the meat, and let it brown slightly, then add a little water to partially cover the meat. I put the lid on and let it steam over medium heat.

4. When the meat starts to soften, I add the finely chopped onion and green garlic (also chopped). I also add the tablespoon of vegetable concentrate and mix well. I add a little more water if it reduces too much.

5. After a few minutes, when the onion has softened, I add the blanched and chopped spinach, the two tablespoons of tomato paste, salt, and (optional) lemon salt. I mix everything and put the lid on. I let it simmer on low heat until the liquid reduces and the meat is well cooked. Occasionally, I stir to prevent sticking.

6. When the dish has reduced enough and the meat is cooked, I adjust the taste with salt and acidity (if needed, I add a little more lemon salt).

7. Finally, I sprinkle tarragon (to taste), put the lid back on, and turn off the heat. If I want to thicken it a bit and give it a creamier texture, I beat 1-2 eggs and quickly mix them with the warm dish, but I don’t boil it again.

8. It can be served immediately, but it also keeps well cold, so it can be consumed the next day.

Why I make this recipe often

It’s quick to make, suitable when I have a lot of fresh spinach and don’t want to waste it. Turkey meat is leaner and doesn’t leave much fat, and the dish keeps well in the fridge. I can easily modify it based on what I have on hand, and the ingredients are simple.

Tips and Variations

Tips

- Don’t blanch the spinach too long; it becomes bland if boiled too much.
- If you want a more intense flavor, use a little pepper at the end.
- Add water gradually while steaming, so the dish doesn’t become too watery.

Substitutions

- Turkey meat can be replaced with chicken breast or thigh.
- Green garlic can be substituted with 3-4 cloves of dried garlic.
- Tarragon can be omitted, but it adds a special flavor if you have it.

Variations

- If you want a meatless dish, just leave the spinach with vegetables and tomato paste, possibly adding more egg at the end.
- You can also add dill if you prefer.

Serving Ideas

- It goes well on its own, with fresh bread.
- You can also add a spoonful of sour cream on top when it’s ready, if you like.
- It can be served as a main dish or as a side with plain rice.

Frequently Asked Questions

Can I use frozen spinach?

Yes, but it needs to be thawed and drained very well beforehand. The quantity reduces by half after thawing, so adjust accordingly.

What type of turkey meat should I use?

You can use any part, but thigh or breast are the most convenient. It’s important to cut it into suitable pieces so it cooks evenly.

What should I do if the dish is too sour?

Lemon salt is optional and is added to taste. If you added too much, you can balance it with a little sugar or more tomato paste, but I recommend adding gradually from the start.

Can I make the recipe without tomato paste?

Yes, if you don’t want to use tomato paste, you can add a little tomato puree or omit it altogether, but the flavor will be less intense.

Nutritional Values

Approximately, for one serving (out of 4):
Calories: 210-230 kcal
Protein: 23-25 g
Fat: 7-9 g
Carbohydrates: 12-14 g
Sodium depends on how much salt and concentrate you use.
It’s a dish with good protein content, low fat, and rich in fiber from spinach. Values are indicative and may vary depending on the exact type of meat and the amount of oil used.

Storage and Reheating

It keeps well in the fridge for 2-3 days in a closed container. It can be reheated on low heat on the stove or in the microwave. The consistency becomes denser after cooling, but the taste remains good. If you added eggs at the end, mix gently when reheating to prevent separation. I do not recommend freezing this dish, as the cooked spinach and meat can become watery after thawing.

First, we take care of the spinach: we clean it of the thick stems, wash it in plenty of cold water, and blanch it for 3 minutes. We drain it, and after it cools down, we chop it and set it aside. The washed meat, cut into small portions if necessary, is sautéed in oil with a little water, then we add the finely chopped onion and garlic, the tomato paste, and mix well. After a few minutes, we add the spinach, the tomato puree, salt, lemon salt, put the lid on, and let it simmer until it thickens. Once it has thickened and the meat is cooked, we adjust the taste, add the lemon salt, tarragon, put the lid back on, and turn off the heat. We serve immediately, but it is also good cold. The lemon salt is optional; I always add it to the spinach because it is too sweet. Also optional is to mix the dish when it is ready with 1-2 beaten eggs.

 Ingredients: 500 g turkey meat, 1 kg spinach, 3 onions, 1 bunch of green garlic, 3 tablespoons oil, 2 tablespoons broth, 1/2 teaspoon lemon salt, 1 tablespoon vegetable concentrate, salt, tarragon

 Tags:  turkey with spinach turkey with spinach turkey recipes