Categories: casserole, one-dish-meal

Ingredients

• 2 cloves garlic
• 10 oz. fresh spinach
• 2 (15oz.) cans no-salt-added cannellini beans
• 3 Tbsp. extra-virgin olive oil
• 1 1/4 lb. ground turkey
• kosher salt and ground black pepper
• Crushed red pepper flakes (optional)
• 1 1/2 cups no-salt-added chicken broth
• 1 cup loosely packed small basil leaves
• Freshly grated or shaved parmesan cheese, for serving

Directions

1. Mince the garlic. Discard any tough stems from the spinach. Rinse and drain the cannellini beans.
2. Heat the oil in a large, heavy skillet over medium heat. Once the oil shimmers, add the garlic; cook, stirring, until fragrant, about 1 minute, then stir in the ground turkey. Season lightly with salt an pepper, and a pinch of the crushed red pepper flakes, if using. Cook for about 8 minutes, using a wooden spoon or spatula to break up the meat, until no trace of pink remains.
3. Add the broth to the skillet. Scrape up any browned bits from the bottom of the pan. Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium; cook for 6 to 8 minutes or until the liquid has reduced slightly.
4. Stir in the beans and spinach; cook until heated through, stirring, about 3 minutes.
5. Remove from the heat. Scatter the basil leaves over the pan, letting them all into the mixture.
6. Divide among individual plates; top with the cheese, if using. Serve warm.

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