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
Garlic-dill oil:
- 1 cup neutral oil
- 10 cloves garlic peeled and lightly crushed
- 1 cup loosely packed dill
- Salt
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.
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:
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.
Calories: 377kcal | Carbohydrates: 31g | Protein: 38g | Fat: 12g | Sodium: 414mg | Fiber: 9g | Sugar: 1g | Vitamin C: 6mg