Budget Cooking at the Co-op: Italian Sausage, Rainbow Chard and Barley Skillet
Seasoned turkey with sautéed rainbow chard, warm whole-grain barley, crispy herby panko, shaved parmesan and bright lemon notes.
  • CourseMain Dish
  • CuisineBudget-friendly, Bulk recipe, Co-op Basics
Servings
4people
Servings
4people
Ingredients
  • 1cup hulled barley
  • 1/3 cup panko breadcrumbs
  • 1medium shallot
  • 1bunch rainbow chard
  • 3cloves garlic
  • 1/4bunch fresh Italian parsley
  • 1/2medium lemon
  • 1 lb. ground turkey
  • 1 1/2tsp. dried fennel seed
  • 1tsp. dried oregano
  • 3 Tbsp. grated parmesan cheese
  • 2 tsp. olive oil
Instructions
  1. Read through entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Peel shallot, cut in half, then thinly slice. Remove and discard bottom inch from rainbow chard; then slice into 1” pieces. Remove and discard stem from parsley; then mince leaves. Cut lemon in half and set aside. Remove ground turkey from package.
  2. Place barley, 1 ¼ cups water, and a pinch of salt and pepper in medium pot over medium heat; bring to a boil, cover and reduce heat to low. Cook 20 – 25 minutes until tender. Fluff with fork. While barley is cooking, begin cooking turkey.
  3. Heat 1 teaspoon oil in a medium sauté pan over medium heat. When hot, add ground turkey, fennel seeds, dried oregano, pinch of salt and pepper. Cook, breaking apart with a spoon for 10 -12 minutes until fully cooked. Remove from pan with a slotted spoon and set aside.
  4. In the previously used pan, add shallot, garlic, and rainbow chard over medium heat. Sauté 3-5 minutes until rainbow chard has broken down and shallot is caramelized. Remove from pan (same bowl as turkey) and set aside. Wipe out pan with paper towel.
  5. Heat 1 teaspoon oil in previously used pan over medium heat; add panko and half minced parsley leaves. Cook, stirring occasionally until evenly toasted to a golden brown color, about 3-4 minutes. Remove from pan and set aside. Return turkey and veggies to pan; add cooked barley and sauté and 4-5 minutes, stirring occasionally, until combined and warm. Top with parmesan, remaining parsley, and toasted panko.
  6. Divide skillet between bowls and serve with a squeeze of lemon. Enjoy!
Recipe Notes

Estimated cost: $11.43

Looking for a little more heat? Add ½-1 teaspoon crushed red pepper flakes to the ground turkey for a hot Italian sausage take.

Any dark leafy green will work well here! Check out what’s in season or your favorite and sub in for the rainbow chard.

Play around with other garnishes! Feta or goat cheese would be lovely in place of the parmesan, or a toasted nut instead of panko breadcrumbs.

This recipe was taught as part of the Budget Cooking at the Co-op class series. The recipe was provided by East Side Table and their Local Crate meal kit program. 

Budget Cooking at the Co-op: Italian Sausage, Rainbow Chard and Barley Skillet
Print Recipe
Seasoned turkey with sautéed rainbow chard, warm whole-grain barley, crispy herby panko, shaved parmesan and bright lemon notes.
  • CourseMain Dish
  • CuisineBudget-friendly, Bulk recipe, Co-op Basics
Servings
4 people
Servings
4 people
Ingredients
  • 1 cup hulled barley
  • 1/3 cup panko breadcrumbs
  • 1 medium shallot
  • 1 bunch rainbow chard
  • 3 cloves garlic
  • 1/4 bunch fresh Italian parsley
  • 1/2 medium lemon
  • 1 lb. ground turkey
  • 1 1/2 tsp. dried fennel seed
  • 1 tsp. dried oregano
  • 3 Tbsp. grated parmesan cheese
  • 2 tsp. olive oil
Servings: people
Units:
Instructions
  1. Read through entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Peel shallot, cut in half, then thinly slice. Remove and discard bottom inch from rainbow chard; then slice into 1” pieces. Remove and discard stem from parsley; then mince leaves. Cut lemon in half and set aside. Remove ground turkey from package.
  2. Place barley, 1 ¼ cups water, and a pinch of salt and pepper in medium pot over medium heat; bring to a boil, cover and reduce heat to low. Cook 20 – 25 minutes until tender. Fluff with fork. While barley is cooking, begin cooking turkey.
  3. Heat 1 teaspoon oil in a medium sauté pan over medium heat. When hot, add ground turkey, fennel seeds, dried oregano, pinch of salt and pepper. Cook, breaking apart with a spoon for 10 -12 minutes until fully cooked. Remove from pan with a slotted spoon and set aside.
  4. In the previously used pan, add shallot, garlic, and rainbow chard over medium heat. Sauté 3-5 minutes until rainbow chard has broken down and shallot is caramelized. Remove from pan (same bowl as turkey) and set aside. Wipe out pan with paper towel.
  5. Heat 1 teaspoon oil in previously used pan over medium heat; add panko and half minced parsley leaves. Cook, stirring occasionally until evenly toasted to a golden brown color, about 3-4 minutes. Remove from pan and set aside. Return turkey and veggies to pan; add cooked barley and sauté and 4-5 minutes, stirring occasionally, until combined and warm. Top with parmesan, remaining parsley, and toasted panko.
  6. Divide skillet between bowls and serve with a squeeze of lemon. Enjoy!
Recipe Notes

Estimated cost: $11.43

Looking for a little more heat? Add ½-1 teaspoon crushed red pepper flakes to the ground turkey for a hot Italian sausage take.

Any dark leafy green will work well here! Check out what’s in season or your favorite and sub in for the rainbow chard.

Play around with other garnishes! Feta or goat cheese would be lovely in place of the parmesan, or a toasted nut instead of panko breadcrumbs.

This recipe was taught as part of the Budget Cooking at the Co-op class series. The recipe was provided by East Side Table and their Local Crate meal kit program. 

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