Sautéed Kale and Turkey Toasts
Healthy and delicious, these zesty turkey toasts are an explosion of flavour and texture.
1 box (550 g)
2 tbsp (30 mL)olive oil
1/2 cup (125 mL)red onion, sliced
4 cups (1 L)packed shredded kale leaves
1/4 cup (60 mL)dried cranberries
1/4 tsp (1 mL)salt and pepper
1/2 cup (125 mL)goat cheese
1baguette, halved lengthwise and cut crosswise into 4 pieces, toasted
1/4 cup (60 mL)toasted chopped pecans
4 tsp (20 mL)fresh chives, finely chopped
- Prepare Lilydale®Turkey Breast Strips according to box directions; slice and set aside. While strips are cooking, place Hickory Smoked Barbecue sauce in a glass with warm water to thaw.
- Meanwhile, heat olive oil in skillet set over medium heat; cook red onion for 2 to 3 minutes or until slightly softened. Stir in kale, cranberries, salt and pepper; cook for 3 to 5 minutes or until kale is wilted. Stir in Hickory Smoked Barbecue sauce. Add cooked Lilydale®Turkey Breast Strips slices to skillet; toss to coat well.
- Spread goat cheese over cut sides of baguette pieces. Divide turkey mixture among bottom pieces; sprinkle with pecans and chives.
For appetizers or a snack size, cut the baguette crosswise into 8 pieces.
PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes