Spiced Turkey with Swiss Chard
I love turkey in any way, shape or form. I feel the same about Swiss chard or any leafy greens, so I decided to combine the two in this delicious, healthy meal. To complete the dinner, I make extra spice rub and toss it with oil and new potatoes, then roast them in the oven along with the turkey. —Susan Bickta, Kutztown, Pennsylvania
Total TimePrep: 25 min. + chilling Bake: 20 min. + standing
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon onion powder
- Pinch cayenne pepper
- 1 package (20 ounces) turkey breast tenderloins
- 1 tablespoon olive oil
- SWISS CHARD:
- 1 tablespoon butter
- 1 large bunch Swiss chard, trimmed and chopped
- 3/4 cup reduced-sodium chicken broth
- 1/8 teaspoon freshly ground pepper
- Minced fresh parsley, optional
- Preheat oven to 375°. Mix first six ingredients; rub over tenderloins. Refrigerate, covered, 30 minutes.
- In a large ovenproof skillet, heat oil over medium-high heat, brown tenderloins on all sides. Transfer skillet to oven; roast turkey until a thermometer reads 165°, 20-25 minutes. Remove from pan; tent with foil. Let stand 10 minutes before slicing.
- In same skillet, heat butter over medium-high heat; saute chard 5 minutes. Stir in broth and pepper. Reduce heat to medium; cook, covered, until tender, about 5 minutes, stirring occasionally. Serve with turkey. If desired, sprinkle turkey with parsley.