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Mediterranean Turkey With Swiss Chard Over Polenta

John Kernick
Prep time 25 mins
Cook time 12 mins
Yield Makes 4 servings (serving size: 3 ounces turkey, 3 slices polenta, and 1/2 cup chard)
Break out your wok because the polenta, turkey and swiss chard in this Mediterranean dish can all be cooked one after the other in a single pan. Hooray!

Ingredients

  • 3 teaspoons peanut oil, divided
  • 1 (8-ounce) tube of polenta, cut into 12 slices
  • 3/4 pound turkey cutlets, cut into 1/4-inch-thick strips
  • 4 tablespoons fresh lemon juice
  • 1 cup low-sodium chicken broth, divided
  • 2 garlic cloves, minced and divided
  • 1/3 cup currants
  • 1/2 pound Swiss chard, finely chopped
  • 1 onion, chopped
  • 1 tablespoon pine nuts, toasted

Nutrition Information

  • calories 245
  • fat 6 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 26 g
  • carbohydrate 25 g
  • fiber 3 g
  • cholesterol 34 mg
  • iron 3 mg
  • sodium 364 mg
  • calcium 53 mg

How to Make It

  1. Heat wok or large skillet over medium heat. Add 1 1/2 teaspoons oil; cook polenta, turning halfway through, 3 minutes. Transfer to platter; cover.

  2. Add remaining 1 1/2 teaspoons oil to wok; cook turkey 3 minutes. Add lemon juice, 1/2 cup broth, 1 garlic clove, and currants. Cook, stirring, 1 minute more or until turkey is cooked through. Transfer to platter with slotted spoon, reserving liquid in wok; cover.

  3. Add Swiss chard and onion to wok; cook, stirring, 3 minutes or until tender. Add remaining 1/2 cup broth and garlic; cook, stirring, 2 minutes more.

  4. Spoon the chard mixture onto a platter; top with pine nuts.