In the effort to use up leftover Thanksgiving turkey, I heated up pieces of leg meat and seared them on each side with a drop of oil and a drop of balsamic. On top of the meat, I placed onions sauteéd in butter with a lot of paprika, which increases the sweetness and enhances the color.
The meat and onions were sandwiched beween Swiss chard: the leaves on the bottom and the julienned stalks on top. (Both were also sauteéd in butter, the stalks with a bit of water to soften them.)
- cooked turkey
- Swiss chard (about 6)
- 1 onion, chopped
- 1 Tbsp paprika
- 4 Tbsp butter
- 1 drop balsamic vinegar
- 1 drop olive oil