Turkey with Bacon and Greens

  • Active Time 20m
  • Total Time 20m

Serves 4

Thin turkey cutlets are sautéed quickly and served with tender Swiss chard and a sour-cream-based sauce. Feel free to use chicken breasts instead of turkey, or spinach in place of the Swiss chard.
WINE RECOMMENDATION:
This quick sauté will be great with a fairly acidic red wine, which will cut through the richness of the bacon and match the acidity of the sour cream. Look for a Beaujolais or try a grenache-based wine from California. Serve it slightly chilled.

ingredients

  • 1 1/2 pounds Swiss chard, long stems removed, leaves chopped and washed well
  • 1 tablespoon water
  • 1/4 pound sliced bacon, cut into 1/4-inch strips
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 4 turkey cutlets (about 1 1/4 pounds in all)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup sour cream

directions

Put the Swiss chard and the water in a medium pot. In a large nonstick frying pan, cook the bacon until crisp. Drain on paper towels. Pour off and reserve all but 1 tablespoon of the bacon fat, which you should leave in the pan.

Put the pan with the one tablespoon of fat over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Add the mixture to the Swiss chard. Bring the water to a simmer, cover, and cook over low heat until the greens are wilted and tender, about 5 minutes.

Meanwhile, heat 2 tablespoons of the reserved bacon fat in the frying pan over moderately high heat. Season the turkey cutlets with 1/4 teaspoon of the salt and the pepper. Cook until just done, 1 to 2 minutes per side. Remove the cutlets from the pan so that they don't overcook.

Remove the Swiss chard from the heat. Stir in the sour cream and the remaining 1/2 teaspoon salt. Remove the greens from the pot with a slotted spoon, leaving the sauce. Divide the greens among four plates. Top each pile of chard with a turkey cutlet. Spoon some of the sauce over the top and sprinkle with the bacon.

Menu Suggestions:

Since the recipe includes a vegetable, you can finish off the meal simply with steak fries or buttered orzo.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1418

nutrition information per serving

422 calories; 24g total fat; 120mg cholesterol; 1091mg sodium; 11g carbohydrates; 3g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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