Mediterranean Turkey With Swiss Chard Over Polenta

turkey-polenta John Kernick


  • 3 teaspoons peanut oil, divided
  • 1 (8-ounce) tube of polenta, cut into 12 slices
  • 3/4 pound turkey cutlets, cut into 1/4-inch-thick strips
  • 4 tablespoons fresh lemon juice
  • 1 cup low-sodium chicken broth, divided
  • 2 garlic cloves, minced and divided
  • 1/3 cup currants
  • 1/2 pound Swiss chard, finely chopped
  • 1 onion, chopped
  • 1 tablespoon pine nuts, toasted


1. Heat wok or large skillet over medium heat. Add 1 1/2 teaspoons oil; cook polenta, turning halfway through, 3 minutes. Transfer to platter; cover.

2. Add remaining 1 1/2 teaspoons oil to wok; cook turkey 3 minutes. Add lemon juice, 1/2 cup broth, 1 garlic clove, and currants. Cook, stirring, 1 minute more or until turkey is cooked through. Transfer to platter with slotted spoon, reserving liquid in wok; cover.

3. Add Swiss chard and onion to wok; cook, stirring, 3 minutes or until tender. Add remaining 1/2 cup broth and garlic; cook, stirring, 2 minutes more.

4. Spoon the chard mixture onto a platter; top with pine nuts.

  • Prep Time:
  • Cook Time:

  • Break out your wok because the polenta, turkey and swiss chard in this Mediterranean dish can all be cooked one after the other in a single pan. Hooray!
  • Yield: Makes 4 servings (serving size: 3 ounces turkey, 3 slices polenta, and 1/2 cup chard)

Nutritional Information

Calories per serving: 245
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 26g
Carbohydrate per serving: 25g
Fiber per serving: 3g
Cholesterol per serving: 34mg
Iron per serving: 3mg
Sodium per serving: 364mg
Calcium per serving: 53mg

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