This vitamin rich, low fat dinner is so easy to make and totally delicious. It's a great way to get extra nutrition into a quick winter meal.
Prime Turkey winglets and drumettes are pre-cut and simple to use.
|2 Pkg||Maple Leaf Prime Turkey Winglets and Drumettes (8 pieces)|
|4||large potatoes, peeled, each cut into 8 pieces|
|4||large carrots, peeled, cut into large pieces|
|2||parsnips, peeled, cut into bite size pieces|
|2||large onions,peeled, chopped into large pieces|
|1 tbsp||butter or olive oil|
|1 tsp||dried marjoram leaves|
|salt and pepper, to taste|
|1 lb||(approximate weight) asparagus, broccolini, baby bok choy, (or other green vegetables)|
|1.5 cups||chopped bitter leafy greens (such as Italian parsley, dandelion, kale, collards, watercress)|
|cold water as needed for steaming|
Braise and brown the turkey wings on both sides in the hot butter or oil in a large dutch oven on the stove top. Add 1/2 the marjoram.
Add the chopped onion and continue to braise. Add the balance of the marjoram. Season with salt and pepper.
Add 1/4 cup cold water, put lid on the pot. bring to a boil, reduce and steam/cook for about 20-30 minutes on medium. Add more water if needed.
Stir, add the root vegetables, mixing the juices of the cooking turkey with the vegetables.
Add a bit more water if needed, cover, bring to a boil and reduce to simmer. Cook for 30 minutes or until tender.
Place the washed, trimmed asparagus/other green vegetables on top to steam for 10 minutes (alternative - you may use another pot to steam the green vegetables and then transfer to the main pot, when tender).
Add any combination of the chopped bitter greens, mix gently into your dish. Take care not to break the root vegetables and wings and make sure to coat all parts of the meal with the cooked juices from the bottom of the pot.
You can double the amount of the fresh leafy greens, to power pack your meal with taste and nutrition.
Also add salt and pepper, to taste, at the same time.
The wings can be roasted in advance in the oven at 400 F degrees for about 35 minutes before placing into the dutch oven to be steamed.
The whole meal can be cooked in a covered casserole dish or dutch oven in the oven instead of stove top. It can also be cooked in a slow cooker. Always add your steamed green vegetables and chopped fresh greens at the end to ensure maximum nutrition.
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