Ingredients:

  • 1 lb (450g) Lean Ground Turkey (93% lean)
  • 1 medium head Cauliflower (approx. 500g)
  • 3 tbsp Unsalted Butter (cold and cubed)
  • 3 cups (90g) Baby Spinach (packed)
  • 1 tbsp Avocado Oil
  • 4 cloves Garlic (minced)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Chicken Bone Broth
  • 1 tbsp Soy Sauce
  • 1/2 tsp Red Pepper Flakes
  • 1 finely diced yellow onion

Instructions:

  1. Heat the oil. Add 1 tbsp avocado oil to the skillet over medium high heat until it shimmers and wisps of smoke appear. Note: This ensures the turkey sears immediately upon contact.
  2. Sear the turkey. Place 1 lb ground turkey in the pan, breaking it into large chunks with your spatula.
  3. Season the meat. Sprinkle 1 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper over the turkey.
  4. Brown thoroughly. Cook for 5 minutes until the turkey is no longer pink and edges are golden. Note: Don't over stir; let the meat sit for 90 seconds at a time to develop a crust.
  5. Add the aromatics. Stir in 1 finely diced yellow onion and the cauliflower florets.
  6. Sauté the vegetables. Cook for 6 minutes until the cauliflower is fork tender and charred in spots.
  7. Deglaze the pan. Pour in 1/4 cup chicken bone broth and 1 tbsp soy sauce, scraping the bottom with your spoon.
  8. Infuse the garlic. Push the mixture to the sides, add 3 tbsp cold cubed butter and 4 cloves minced garlic to the center.
  9. Create the glaze. Once the butter melts, toss everything together with 1/2 tsp red pepper flakes for 1 minute until the sauce looks glossy and velvety.
  10. Wilt the greens. Fold in 3 cups baby spinach and remove from heat until the leaves are bright green and just soft.