Greek ground turkey cauliflower rice skillet
Lemony, oregano-scented ground turkey with cauliflower rice, spinach, tomatoes, olives and feta, a light, bright bowl that’s big on protein.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $4.37 a serving
- 390 calories
- Good the next day
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 lb ground turkey
- ½ red onion, chopped
- 3 cloves garlic, minced
- 1 lb 4 oz frozen cauliflower rice
- 3 cups baby spinach
- 1 cup cherry tomatoes, halved
- ⅓ cup Kalamata olives, halved
- 1 lemon, zested and juiced
- ½ cup feta cheese, crumbled
From your pantry
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 390 calories, 28 g protein, 16 g carbs and 25 g fat, and costs about $4.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ground turkey? Ground chicken works.
- No red onions? White onions or yellow onions work.
- No frozen cauliflower rice? Riced cauliflower works.
- No baby spinach? Kale or arugula works.
- No Kalamata olives? Black olives work.
- No lemons? Limes work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large over medium-high. Add the turkey and onion, let them sit 2 minutes, then break up the turkey and cook 5 minutes more, until no pink remains.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min
Dolly’s tip: Ground turkey is lean and sticks more than beef. Let it sit 2 minutes before you break it up so it browns instead of steaming.Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
Add the garlic, oregano, salt and pepper and 1 minute.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heat
Add the frozen cauliflower rice and cook 6 to 7 minutes, now and then, until it’s tender and the water has cooked off.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 6 min 30 sec
Add the spinach and tomatoes and 2 minutes, until the spinach .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heat
Take it off the heat and in the olives and the lemon and juice.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Scatter the feta over the top and serve.
Dolly’s tip: Packed into containers, this makes four good lunches. It’s just as nice cold.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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