Jumpin' Jack Smoky Turkey
with Collard Green Jumble
Familiar with the Hoppin’ John? Meet its close cousin, the Jumpin’ Jack (a name we totally made up and has no relation to the exercise move or Rolling Stones song). Basically, it’s a stewy dish of white beans, tomato, and collard greens served over rice. Whereas the Hoppin’ John is typically cooked with bacon or another smoked pork, we opted to cook our JJ with ground turkey and smoked paprika to evoke that hickory-kissed flavor. So whether you’re hoppin’ or jumpin’, we bet you’ll be enjoyin’ every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Yellow Onion
1 clove
Garlic
1 teaspoon
Dried Thyme
1 unit
Roma Tomato
10 ounce
Ground Turkey
2 teaspoon
Smoked Paprika
13.4 ounce
Cannellini Beans
3 ounce
Collard Greens
2 unit
Chicken Stock Concentrate
5 teaspoon
Red Wine Vinegar
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince or grate garlic. Dice tomato into ½-inch pieces.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add turkey* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. • Add garlic, thyme, and paprika. Cook, stirring, until fragrant, 1 minute.
• Add beans and their liquid and tomato to pan with turkey mixture. Cook, stirring occasionally, until beans soften and tomato breaks down, 3-5 minutes. Season with salt and pepper. • Add collard greens; cook, stirring, until slightly softened and bright green, 2-3 minutes.
• Stir stock concentrates, half the vinegar (all for 4 servings), and ¾ cup water (1½ cups for 4) into pan with turkey mixture. Cook, stirring constantly, until liquid begins to thicken and greens are wilted, 3-5 minutes. Season with salt and pepper. Remove pan from heat.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt to taste. • Divide rice between bowls. Spoon Jumpin’ Jack over top and serve.
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