Ground Turkey with Vegetables and Salsa Verde
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Ground Turkey with Vegetables and Salsa Verde is a delicious and nutritious way to get your protein and veggies. This homemade salsa verde is easy to make and adds a sweet and spicy kick to the dish. Make the salsa ahead of time and you have a quick, 15-minute, Mexican-inspired meal. You can find all the flavor, Vitamin A, Vitamin C, and other nutrients in this dish. Get creative and serve this meal with a side of rice, or make a taco, or stuff a potato. Top the recipe with salsa or guacamole for extra flavor and fiesta.
Recipe type: Entree
Cuisine: Latin
Serves: 4
  • Salsa Verde:
  • 1 pound fresh tomatillos, husks removed
  • 2 serrano peppers or 2 jalapeño peppers, stem and seeds removed
  • 4 cloves garlic, peeled
  • ½ red onion, peeled
  • 1 Tablespoon lime juice
  • 1 teaspoon Kosher salt, or more to taste
  • 2 sprigs of cilantro
  • Sautee Ingredients:
  • 1 pound ground turkey
  • 2 large handfuls of baby spinach
  • 1 orange bell pepper, deseeded and diced
  • ½ red onion, diced
  • 2 cloves garlic, peeled and minced
  • Salt & Pepper for taste
  1. Make the salsa verde:
  2. Dehusk the tomatillos and add them to a pot with the red onion, peppers (leave the seeds in if more heat is desired), and garlic. Fill with water to cover up the tomatillos and let it come to a boil at medium heat. Let the mixture cook until the tomatillos turn from a bright green to a dull green color. About 8 minutes.
  3. Remove from the heat and drain, keeping ¼ cup of the cooking water.
  4. Put the mixture into a blender with salt, lime juice, and cilantro. Blend with ¼ cup of cooking water or more until you reach the desired consistency. Voila, it’s that simple.
  5. Make the Sautee:
  6. Dice the red onion and add to a pan with olive oil over medium-high heat.
  7. Once it becomes translucent, add in the diced bell pepper. Season with salt and pepper.
  8. After a few minutes, add the ground turkey and the salsa verde and cook on high heat about 5 minutes. Once, it comes to a boil and the meat is no longer pink, lower the heat and add minced garlic.
  9. After 2 minutes, turn off the heat and add in two large handfuls of spinach. Stir well and let the heat from the pan wilt the spinach.
Nutrition Information
Serving size: 1 cup Calories: 294.5 Fat: 11.3 Saturated fat: 3.4 Carbohydrates: 14.5 Sugar: 7.7 Fiber: 3.7 Protein: 33.8 Cholesterol: 144.4
Recipe by Sarah Koszyk at