Turkey, Spinach, and Artichoke Sauté with Dried Herbs
Turkey, Spinach, and Artichoke Sauté is a Mediterranean-inspired, low-carb, and diabetes-friendly skillet dish. Featuring tender turkey, vibrant spinach, creamy tahini sauce, sun-dried tomatoes, and toasted pine nuts, this recipe is finished with a fried egg and a touch of lemon zest for a healthy, flavorful meal perfect for dinner or lunch.
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 cups cooked turkey shredded or chopped
- 3 cups fresh spinach divided: 2 ½ cups for cooking, ½ cup for garnish
- 1 cup marinated artichoke hearts chopped
- 4 tbsp oil-packed sun-dried tomatoes chopped
- 2 tsp dried dill
- 2 tsp dried parsley
- 2 tbsp tahini
- 4 tbsp fresh lemon juice plus more for garnish
- 2–4 tbsp water to thin tahini sauce as needed
- 4 tbsp toasted pine nuts slivered almonds, or sunflower seeds
- 1 tsp lemon zest for garnish
- Salt and pepper to taste
- 4 poached or soft-boiled eggs Optional
Instructions
- Prepare Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, and water until smooth and slightly creamy. Set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 1 minute.
- Toast the Dried Herbs: Stir in the dried dill and dried parsley with the garlic and olive oil. Let them toast gently for 30 seconds to release their flavors.
- Cook the Vegetables: Add the chopped artichoke hearts, sun-dried tomatoes, and 2 ½ cups of fresh spinach to the skillet. Stir and cook until the spinach wilts and the artichokes are warmed through, about 2–3 minutes.
- Add the Turkey: Stir in the cooked turkey, allowing it to warm through. Season with salt and pepper to taste.
- Incorporate the Tahini Sauce: Drizzle the tahini sauce over the skillet and gently toss to coat everything in the light, creamy sauce.
- Finish with Fresh Spinach and Lemon Zest: Remove the skillet from heat. Stir in the remaining ½ cup of fresh spinach for a touch of freshness. Sprinkle with lemon zest to brighten the flavors.
- Optional Egg Topping: If using, top the dish with poached or soft-boiled eggs for added richness and a beautiful presentation.
- Serve: Garnish with toasted pine nuts (or your preferred nut/seed) and an extra squeeze of lemon juice if desired. Serve immediately.
Notes
- Adding the fresh spinach and lemon zest at the end helps balance the deeper flavors of the dried herbs with a fresh, vibrant touch.
- If you have fresh parsley or dill available as a garnish, feel free to use it alongside the spinach for an even more polished presentation.