Pan-Seared Turkey Breast with Garlic-Sautéed Greens

• 1.5 lbs turkey breast, sliced into 4 cutlets
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 tsp fresh lemon zest

• 4 cups kale, stemmed and torn
• 2 cups Swiss chard, chopped
• Sea salt and black pepper to taste
• 1/4 cup chicken bone broth

1. Season the turkey cutlets generously with salt and pepper.

2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Sear the turkey for 4-5 minutes per side until golden and cooked through.

3. Remove turkey and set aside. In the same pan, add remaining oil and garlic, sautéing for 30 seconds.

4. Add the greens and broth. Sauté until wilted, about 3 minutes. Finish with lemon zest.

Stewart's Secret

Let the turkey rest on a warm plate for five minutes before serving. This allows the juices to redistribute, ensuring every bite stays tender.