Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 2 tbsp extra virgin olive oil
  • 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 5 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from the stem
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 2 cups baby spinach

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium high heat. Add potatoes and sprinkle with 1/4 tsp salt. Cook potatoes for 8-10 minutes, flipping occasionally until they are golden brown and the edges are crackling.
  2. Move potatoes to one side of the pan and add 1 lb lean ground turkey. Season the meat with the remaining salt and 1/2 tsp black pepper. Cook 5-6 minutes until the turkey is no longer pink and a deep crust forms.
  3. Add 5 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp oregano, and 1/2 tsp red pepper flakes. Toss everything together for 1-2 minutes until the garlic is fragrant and translucent.
  4. Fold in 2 cups baby spinach and cook 1 minute until the leaves are just softened but still vibrant green.
  5. Remove from heat and stir in 1 tbsp lemon juice and 1/4 cup chopped fresh parsley. Let the skillet sit for 2 minutes to allow the juices to redistribute before plating.