Berbere Ground Turkey Saute
with tomato cucumber salsa
Berbere spice has become a favorite in our community of cooks, so we wanted to feature it in a totally new way. This saute cooks fast and can easily be customized by adding more or less of the flavorful spice.
Smarts: Collard greens can be cooked for more or less time depending on whether you'd like them to be more chewy or tender. Taste the greens as they cook and adjust the cook time to fit your preference.
- Carrots - 12 oz , diced
- Onions, medium and red - 1/2 , diced
- Garlic - 3 cloves , chopped
- Collard greens - 1 bunch , stems removed, leaves chopped (sub kale)
- Lemons - 1 , wedges
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Turkey, ground - 1 lb
- Salt - 1/2 tsp
- Berbere spice - 1 to 3 tsp , depending on your spice preference
- Stock, any type - 1/2 cup
- Tomatoes, medium - 2 , chopped
- Cucumbers - 8 oz , diced
- Oil, olive - 2 tsp
- Vinegar, red or white wine - 2 tsp
Heat a large saute pan with first portion of cooking oil over medium heat. Add collard greens with some salt. Saute until greens are tender, 7 to 14 minutes. Add a splash of water if the pan gets dry. Set the greens aside and return the pan to heat.
To the heated pan add the second portion of cooking oil and then onions, carrots, garlic, turkey, and salt. Saute, breaking the turkey apart, until cooked through, 6 to 8 minutes.
Stir in the Berbere spice (if you're unsure how much to use, start on the lower end and add more after you taste the dish), cooked greens, and stock. Bring to a simmer and simmer everything together until heated through.
Taste the turkey and season with some more salt and pepper, if needed.
Serve the turkey saute with salsa on top and lemon wedges on the side. Enjoy!