This garlic-dill greens and beans with turkey recipe is so delicious and so easy to prepare. Finishing with a garlic-dill oil really elevates this easy dinner recipe.
If you’re looking for an easy dinner recipe, look no further than this gorgeous bowl of greens and beans with turkey. Served with fragrant garlic-dill oil, you’ll want this dish added to your permanent rotation.
Making this greens and beans recipe is a breeze. All you need is:
- Ground turkey: You can replace with your favorite meat or plant-based protein. Try it with chicken, tofu crumbles, sausage, or ground beef! You could also use shredded chicken instead of ground meat.
- Aromatics: In this dish, I used celery and onion. Try it with red bell peppers, sliced fennel, carrots, or scallions!
- Beans: I used great northern beans, but any white bean will work. Swap it out with cannellini, chickpeas, or navy beans.
- Spices: I used dry thyme, celery salt, and fennel pollen. If you don’t have fennel pollen, simply omit it!
- Greens: I used arugula, but your favorite soup green will work here. You could make this with spinach, escarole, mustard greens, or kale.
- Dill and Garlic: You’ll use dill and garlic for the oil garnish. No dill? No problem. Try it with parsley or scallions. If you don’t have garlic, you could replace with shallot.
How to make this garlic-dill greens and beans recipe:
This easy dinner recipe is a breeze to make.
First, brown the turkey and transfer it to a bowl. Next, add the onion and celery. Be sure to chop up any leaves from the celery, too! Cook them until they are just softened. From there, melt butter and add the spices and let them bloom briefly.
To finish the greens and beans, add two cans of beans and the reserved, cooked turkey. Add stock or water and bring to a boil. Let it simmer for about 30 minutes. After the beans simmer, stir in the arugula until wilted.
While the beans simmer, make the garlic-dill oil! Simply cook crushed garlic and dill in oil over medium-low heat for 10 minutes. Let stand for a few minutes to cool off briefly before transferring to a food processor. Pulse until blended. At this point, you can strain the oil through a sieve and discard the solids for more refined finishing oil. I left the pieces of dill in there but if you choose to leave the leaves in the oil, you may just need to whisk before serving to incorporate everything once more.
That’s it! Serve it up by ladling the beans between bowls and drizzling that gorgeous garlic-dill oil on top.
Looking for more bean recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Garlic-Dill Greens and Beans
- Wide pot
- Small saucepan
- Food processor
Beans and greens:
- 1 tablespoon neutral oil
- 1 pound ground turkey
- 3 ribs celery with leaves diced
- 1 yellow onion peeled and diced
- 2 tablespoons butter
- 1 teaspoon crushed red pepper
- 1 teaspoon dry thyme
- ½ teaspoon celery salt
- ½ teaspoon fennel pollen optional
- 2 15- ounce cans great northern beans drained
- 5 cups water or stock
- 5 ounces baby arugula or spinach
- Salt and pepper to taste
- 1 cup neutral oil
- 10 cloves garlic peeled and lightly crushed
- 1 cup loosely packed dill
Brown the turkey:
- Heat 1 tablespoon oil in a wide pot over medium-high heat. Add the turkey and cook, breaking it up as it cooks, for 15 minutes until browned and cooked through—season with salt and pepper and transfer to a bowl.
Cook the aromatics:
- Add the celery and onion to the same pot and cook over medium-high heat for 6–8 minutes until just beginning to soften.
Bloom the spices:
- Melt the butter into the aromatics. Once bubbly, add the crushed red pepper, thyme, celery salt, and fennel pollen. Cook for 1 minute or until fragrant. Season with salt and pepper.
Simmer the greens and beans:
- Add the drained beans to the pot along with the cooked turkey and stir to combine. Pour in the water or stock and bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season the broth to your preferences. Stir in the arugula and cook for 5 minutes until wilted. Turn off the heat.
Prepare the garlic-dill oil:
- While the greens and beans are simmering, prepare the garlic-dill oil. Pour the oil into a small saucepan and turn the heat to medium-low heat. Add the crushed garlic and dill and cook, stirring occasionally, for 10 minutes or until fragrant. Turn off the heat and let stand for 5 minutes.
- Transfer the mixture to a food processor or blender and pulse until completely blended. Transfer to a bowl and season with salt. Note: you may need to stir or whisk before serving to incorporate the mixed dill into the oil. If you’d like more refined oil, strain through a sieve and discard the solids.
- Ladle the greens and beans into shallow bowls. Drizzle the garlic-dill oil on top. Enjoy!