1 lb ground turkey
2 handfuls of fresh spinach
2 handfuls of fresh arugula
2 medium fennel bulbs - shaved or finely chopped
Extra Virgin Olive Oil
Salt and pepper
coat the bottom of a large saute' pan with olive oil and warm to medium high heat. Heat for approximately 2-3 minutes, but before it begins to smoke. Lay the fennel into the pan in a thin layer so most of it is touching the bottom of the pan. Season with salt and pepper. Press the fennel into the oil and DO NOT stir. Allow the fennel to brown. Once it begins to brown, stir just enough to brown the remaining fennel. Stirring only a few times for approximately 10 minutes.
Remove fennel from heat and pour over the spinach and arugula. Use tongs to combine greens and fennel. This will allow the greens to wilt and pick up the oil and flavor of the fennel. Set aside.
Using the same saute' pan, coat the bottom with olive oil. On medium high heat, brown the ground turkey. breaking it apart to allow to cook evenly. Season with salt and pepper. Continue to break apart, separate and stir until completely cooked - nicely browned and no longer pink.
Pour the cooked turkey over the greens and stir with tongs to incorporate.
This makes two healthy size bowls!