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5 from 1 vote

Sautéed Turkey, Radish, and Kale with Fried Eggs and Green Sauce

This dish is hearty yet light and filling for a delicious and protein packed flavorful breakfast. I like to make this up in a batch and then just reheat and top with a fried egg for an easy and fastbreakfast.
Course Breakfast
Cuisine American
Keyword american, breakfast, Chicken, dairy-free, kale, nightshade-free, nut-free, radish, sauce, turkey
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 398kcal
Author Jenny Ross

Ingredients

Sautéed Turkey

  • 1 tablespoon avocado oil
  • 1 bunch radishes quartered
  • 1 yellow onion diced
  • 1 bunch Dino kale large veins removed and coarsely torn
  • 1 pound ground turkey or chicken
  • 1 tablespoon coconut aminos
  • 1 teaspoon harissa paste omit for nightshade-free

Green Sauce

  • 2 tablespoons avocado oil
  • 2 tablespoons water
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1 jalapeño stem, seeds, and membranes removed, omit for nightshade-free
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika omit if nightshade-free

To Finish

  • 1 tablespoon butter or butter flavored coconut oil for dairy-free
  • 8 eggs

Instructions

  • Heat one tablespoon avocado oil in a large skillet over medium-high heat. Add the radishes and season with salt and pepper, to taste. Cook until tender and beginning to brown, about 5 minutes. Add the onion and cook until soft and translucent, another 3-5 minutes. Add the kale and cook until wilted and little to no liquid remains, about 3 more minutes. Remove to a bowl and set aside. Do not clean the pan.
  • Add the turkey to the now empty pan and cook, stirring to break up the meat. Cook until no longer pink. When cooked through, add to the vegetables.
  • While the turkey cooks, prepare the sauce. Combine everything in a blender and process until smooth. Add more water, as needed to puree to a smooth sauce. Taste and adjust salt as desired. Set aside.
  • In another pan, melt the butter and cook the eggs over easy, or to desired doneness. Serve atop the turkey mixture with a drizzle of the green sauce.

Nutrition

Calories: 398kcal | Carbohydrates: 6g | Protein: 39g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 390mg | Sodium: 401mg | Potassium: 624mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2556IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 3mg