Our Thai Stir-Fried Greens and Turkey recipe is part of our Eat Local Series, featuring ingredients from Northern Illinois and Southern Wisconsin growers and farmers markets.
This past week’s haul from Rockford’s North End City Market (more info following recipe) included stir fry greens from Owls Roost Farm, Thai basil from Juda Springs Farm, green onions from Twin Maple Orchard & Gardens, and honey from Medearis Apiary. We also decided to splurge on flourless dark chocolate brownies from Quixotic Bakery, and it was 100% worth the sugar buzz. Hands down, the best brownies we have ever eaten. If you have the opportunity, live a little.Print
Thai Stir-Fried Greens and Turkey
- 1 lb 93% lean ground turkey
- 1 medium yellow onion cut into thin half moons
- 1 red bell pepper cut into thin strips
- 1 lime, juiced
- 3 large garlic cloves, minced
- 1 green onion, thinly sliced
- Fresh stir fry greens, whole spinach leaves, or chopped kale (about 4 packed cups)
- 1 tbsp avocado oil
- 2 tbsp coconut aminos
- 1 tbsp Red Boat fish sauce
- 1 tbsp Lakanto Golden sweetener or pure local honey
- 1 tsp chili garlic sauce
- 1 tsp sesame oil
- 1 tsp dried sweet or Thai basil, or 1 tbsp fresh minced
- Salt and ground black pepper, to taste.
- Optional: Sesame seeds and lime wedges for garnish
- In a large measuring cup, thoroughly combine lime juice, garlic, fish sauce, chili garlic sauce, coconut aminos, basil, sesame oil, and Lakanto or honey. Set aside.
- Heat a large saute pan with a lid over medium heat. Add avocado oil and sliced onions, and cook until caramelized. Remove cooked onions from pan and set aside, then add ground turkey and season with pinches of salt and ground black pepper. Break apart and brown until completely cooked and excess liquid has evaporated.
- While the turkey is cooking, prep the red peppersand green onion, and rinse and spin the greens. Spinach can be left whole, but kale should be cut into 1-inch strips with tough stems removed.
- Add the sauce mixture to the turkey and toss to distribute evenly, then add the onions, peppers, and greens to the pan. Toss again and cover the pan. Turn heat off and let pan sit, covered, until greens are just wilted (1-3 minutes, kale will take the longest).
- Toss one more time and serve immediately, garnished with green onion slices and lime wedges, if desired.
Keywords: THAI STIR FRY, STIR-FRY, STIR-FRIED GREENS, GROUND TURKEY, EASY MEALS, PALEO, LOW-CARB, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, HEALTHY EATING, GRAIN-FREE, GLUTEN-FREE, SOY-FREE, LOW-FAT
Owl’s Roost Farm is built on sustainable farming practices, environmental stewardship, and community outreach. In addition to providing nutritious produce to the Rockford area, Owl’s Roost Farm offers tips, ideas, and recipes to ensure that their veggies makes it to your plates (use #owlseatveggies to add to the inspiration). Owl’s Roost Farm is currently at the North End City Market in Rockford and offers limited local delivery CSA subscriptions. Follow them on Instagram.
Twin Maple Orchard & Gardens is out on Linden Road in Rockford and they grow a variety of antique and standard apples as well as seasonal fruits and vegetables. Reach them at (815) 874-2677 or visit them at the Edgebrook, Rockford, and North End City Markets.