Rice Noodles With Creamy Turkey and Escarole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another simple but so good use for that leftover turkey - tastes fresh & delicious. Escarole is a wonderful winter green - substitute chard or kale if escarole not available or ridiculously expensive. Use broth instead of greens cooking water if substituting other greens in case they are bitter. Adapted from the Notta Pasta site. We use the medium width rice noodles from our local Saigon Market - way less expensive than the Notta Pasta at Harris Teeter (which is also a rice noodle). Ingredients:
8 ounces rice noodles, medium-width |
2 heads escarole, large |
salt, to taste |
black pepper, fresh coarsely ground, to taste |
2 teaspoons potato starch |
1 1/2 cups heavy cream |
1/2 cup onion, minced |
1 tablespoon garlic, minced |
3 cups turkey, chopped, cooked |
1/2 cup parmesan cheese, grated |
Directions:
1. Put a large pot of salted water on to boil.
2. Chop escarole into bite size pieces and rinse well to remove all grit. Do not shake water off escarole.Over a high heat, add escarole (one head at a time) to large skillet. Salt and pepper to taste. Stirring, steam just until wilted and drain in colander, reserving 3/4 cup liquid.
3. Whisk potato starch into cream until dissolved. Add cream mixture, onions, garlic and reserved escarole liquid to skillet. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
4. Add turkey and steamed escarole. Mix to combine and return to simmer.
5. Boil rice noodles in salted water until just soft (just a minute or so). Drain (do not rinse) and add to skillet with Parmesan cheese. Toss to combine and serve.
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