Turkey Robinson

Yield: 4 servings.

BYOC: Try adding some red pepper flakes to the turkey for a little spice and finely grate some parmesan cheese to serve.


  • Recipe courtesy of Claire Robinson, 2010
  • 2 tablespoon garlic infused olive oil
  • 1 pound ground turkey
  • Kosher salt and freshly cracked black pepper
  • 2 cups low sodium chicken stock
  • 5 oz bag triple washed spinach
  • 1 can drained cannellini beans


  1. Heat oil in a large skillet over moderately high heat until hot but not smoking.
  2. Add ground turkey and using a wooden spoon breaking up clumps, and cook until golden brown, about 4 to 5 minutes. 
  3. Season with salt and pepper. 
  4. Add stock and scrape up any bits on the bottom of the pan.  Bring up to a boil and let simmer until slightly reduced, about 10 minutes. 
  5. Stir in spinach and cannellini beans and heat through. 
  6. Season with salt and pepper to taste.  Serve over brown rice or your favorite pasta.