Author: Lily Mazzarella1 pound ground organic turkey, breast and/or thigh (thigh meat is tastier in hash—and less dry than breast. Thigh also contains more iron, CoQ10, carnitine and taurine than white).
Several stalks leftover asparagus, chopped into ¼ inch bits
1 handful Swiss Chard, stems stripped and diced, leaves chopped (or leftover cooked greens)
Several cremini mushrooms, chopped
1 shallot or ¼ small onion, diced
½ leftover sweet potato, diced
Olive oil or coconut oil
Pink Himalayan salt
Freshly ground pepper
Heat oil over moderate heat in a large cast iron skillet (or sauté pan).
Sauté shallots and mushrooms until both soften.
Add turkey meat and break up with a spatula, and sauté until almost cooked through.
Add remaining veggies.
Season with salt and pepper and serve hot over a bed of organic baby spinach!
