Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
1 can (14.5 ounces) diced tomatoes with juice
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 teaspoon dried crushed rosemary
coarse salt and ground pepper
1 pound cooked turkey breast, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, cut into bite-size pieces
1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well
Preparation
In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.
