Stewed Vegetables

A unique blend of collard greens, kale, spinach, and cabbage, elevated with flavorful leftover turkey.

Course Main

Cuisine Fusion

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 487kcal

Author Imma

1-2 tablespoons (15-30ml) canola oil
1-1½ pounds (450-700g) leftover turkey smoked turkey, ham, shrimp- cut in bite pieces
1½-2 pounds (450-700g) frozen leafy greens, thawed (spinach, kale, collard greens, etc.)
2-3 cups (300-300g) sliced cabbage
1 medium onion, sliced
1 teaspoon (3g) minced garlic
5-6 tomatoes, chopped
1 teaspoon (2g) smoked paprika
½ teaspoon (1g) cayenne pepper adjust to taste
salt and pepper to taste
1 teaspoon (2g) bouillon powder (optional)

Heat canola oil in a medium saucepan over medium heat until hot.
Lightly sauté the turkey until fragrant and slightly browned for about 5 minutes. Set some aside if you want to use some to decorate when serving.
Add onion and garlic, and stir often for 3-4 minutes, scraping any browned bits off the bottom of the pot.
Add tomatoes, cayenne pepper, paprika, and bouillon (if using), and cook for 7-10 minutes while stirring. Salt lightly to taste.
Toss in the spinach, kale, and cabbage, and simmer for 3-5 minutes until tender. Mix well, adjust seasonings, and serve.

Leftover turkey or ham is perfect.
If you have fresh greens, saute them before the meat until wilted. Then proceed with the recipe.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.