Including the hash in her third cookbook, “Mr. & Mrs. Sunday’s Suppers: More than 100 Delicious, Homemade Recipes to Bring Your Family Together,” was a no-brainer.
Lorraine Wallace has written two earlier cookbooks about life with her husband, “Fox News Sunday” anchor Chris Wallace.
Strictly speaking, the dish is not a hash; its components aren’t all chopped or sauteed. But it is filling heap of food – healthful and easy to put together. Serve it with crusty bread, and use the leftovers in quesadillas, crepes or even a simple tomato soup.
Turkey, White Bean and Spinach Hash
Adapted from “Mr. & Mrs. Sunday’s Suppers” (Houghton Mifflin Harcourt, 2015).
2 cloves garlic
10 ounces fresh spinach
About 30 ounces (3 1/2 cups) canned, no-salt-added cannellini beans
3 tablespoons extra-virgin olive oil
1 1/4 pounds ground turkey (light or dark)
Kosher salt and freshly ground black pepper
Crushed red pepper flakes (optional)
1 1/2 cups no-salt-added chicken broth
1 cup loosely packed small basil leaves
Grated or shaved Parmigiano-Reggiano cheese (optional)
Mince the garlic. Discard any tough stems from the spinach. Rinse and drain the cannellini beans.
Heat the oil in a large, heavy skillet over medium heat. Once the oil shimmers, add the garlic; cook, stirring, until fragrant, about 1 minute, then stir in turkey. Season lightly with salt and pepper, and a pinch of red pepper flakes. Cook about 8 minutes, using a wooden spoon or spatula to break up the meat, until no trace of pink remains.
Add the broth to the skillet. Scrape up browned bits from the bottom. Increase heat to medium-high. Once the mixture comes to a boil, reduce the heat to medium. Cook 6 to 8 minutes, until the liquid has reduced slightly.
Stir in the beans and spinach; cook, stirring, until heated through, about 3 minutes.
Remove from heat. Scatter with basil. Top with the cheese. Serve warm.
Yield: 4 servings.