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Jumpin' Jack Smoky Turkey

Jumpin' Jack Smoky Turkey

with Collard Green Jumble

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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.

Allergens:Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories800 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber15 g
Protein41 g
Cholesterol115 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.