Low-Histamine Mediterranean Turkey & Vegetable Skillet

Ingredients

• 1 lb lean ground turkey
• 2 tbsp olive oil
• 1 medium white onion
• 1 tbsp garlic-infused oil
• 2 medium carrot
• 1 medium zucchini
• 2 cup broccoli florets
• 1 medium green bell pepper
• 2 cup greens
• 0.25 cup parsley
• 1 tsp oregano
• 1 tsp dried basil
• 0.5 tsp dried rubbed sage
• 0.5 tsp sea salt
• 0.25 tsp coarsely ground pepper
• 0.5 cup water
• 1 cup cooked quinoa

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart, until browned. Drain any excess fat.
2. 2Add diced white onion, Garlic-Infused Oil, carrots, courgettes, broccoli florets, and green bell pepper to the skillet. Sauté for 5-7 minutes until vegetables start to soften.
3. 3Stir in dried oregano, dried basil, dried rubbed sage, sea salt, coarsely ground pepper, and water. Bring to a simmer, then reduce heat, cover, and cook for 8-10 minutes, or until vegetables are tender-crisp.
4. 4Remove lid, stir in greens and fresh parsley, and cook for another 2-3 minutes until greens are wilted.
5. 5Serve hot, optionally over cooked quinoa.