Ground Turkey Skillet Dinner with Spinach, Tomatoes, White Beans and Homemade Croutons

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 1/2 teaspoons Kosher salt
• Freshly ground pepper
• 2 cups 1-inch cube crusty bread
• 1 medium yellow onion
• 3 cloves garlic, (minced)
• 1 pound lean ground turkey
• 1 teaspoon ground fennel
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon Aleppo pepper ( or red pepper flakes)
• 1 pint grape tomatoes
• 2 to 3 handfuls baby spinach
• 2 roasted red peppers, (roughly chopped)
• 1 (15.5 ounce) can cannellini beans, ( drained and rinsed)
• Kosher salt
• freshly ground pepper
• 2 tablespoons red wine vinegar

Steps

1. 1

   Make the croutons: Heat two tablespoons of oil in a large skillet set over medium-high heat. Add the bread cubes, 1 teaspoon salt and pepper. Toast, stirring occasionally, until lightly browned and mostly crisp, 3 to 4 minutes. The croutons should be crunchy on the outside, but chewy on the inside. Transfer the croutons to a plate and return the skillet to the stove.

2. 2

   Cook the ground turkey: Add the remaining tablespoon of olive oil to the pan. Add the onion, and saute for about 5 minutes, just until it begins to turn translucent and soften. Add the garlic and ground turkey, ground fennel, oregano, thyme, Aleppo pepper, 1/2 teaspoon Kosher salt, and freshly ground black pepper. Break up the turkey into small bits. Add the cherry tomatoes. Cook for 15 minutes until the ground turkey is browned and the tomatoes start to burst and blister. (If the tomatoes don’t collapse puncture with a knife.)

3. 3

   Finish: Add the chopped roasted red peppers, spinach, beans. Stir until everything is combined, warmed through and the spinach has wilted. Add the vinegar and croutons. Stir to combine. Taste and add more salt and pepper if you would like.

4. 4

   Serve: Divide into individual plates or bowls and enjoy.