The story behind this one-skillet dish - a standard in the Chris and Lorraine Wallace household - will sound familiar to any parent whose kids are active: "I'd bring my son home from a doubleheader and had to put a warm meal together basically in the time it took him to shower," she says. "It contains simple, nutritious ingredients I'd have on hand." Strictly speaking, it's not a hash - its components aren't all chopped or sautéed. But it is a filling heap of healthy food.
2 cloves garlic
10 ounces fresh spinach
About 30 ounces (31/2 cups) no-salt-added, canned cannellini beans
3 tablespoons extra-virgin olive oil
11/4 pounds ground turkey (light or dark meat)
Freshly ground black pepper
Crushed red pepper flakes (optional)
11/2 cups no-salt-added chicken broth
1 cup loosely packed small basil leaves
Fresh grated Parmigiano cheese, for serving (optional)
1. Mince the garlic. Discard stems from the spinach. Rinse and drain the cannellini beans.
2. Heat the oil in a large, heavy skillet over medium heat. Once it shimmers, add the garlic. Cook, stirring, until fragrant, about 1 minute, then stir in the ground turkey. Season lightly with salt and pepper, and a pinch of red pepper flakes, if using. Cook for about 8 minutes, using a wooden spoon to break up the meat, until no trace of pink remains.
3. Add the broth to the skillet. Scrape up any browned bits from the bottom of the pan. Increase heat to medium-high. Once the mixture comes to a boil, reduce the heat to medium. Cook for 6 to 8 minutes or until the liquid has reduced slightly.
4. Stir in the beans and spinach, and cook until heated through, stirring, about 3 minutes.
5. Remove from the heat. Scatter the basil leaves over the pan, letting them fall into the mixture. Top individual plates with cheese, if using. Serve warm.