A shelf dinner that takes the smoked turkey breast in a warm grain bowl with sautéed greens and a sharp vinegar dressing. The turkey is already seasoned and cooked, so this comes together in the time it takes rice to steam.

Serves 2. 25 minutes, 15 at the stove.

About 820 calories a serving, 29 g protein, 126 g carbohydrate, 21 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a pot and add 3/4 cup rice and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until the water is absorbed, about 18 minutes.18 min
2. While the rice cooks, slice the 8 oz smoked turkey breast into strips about 1/4 inch thick. Chop 4 oz greens into rough pieces, removing thick stems from kale if using. Mince 2 garlic cloves.
3. Set a large skillet over medium-high heat and add 2 tablespoons oil. When it shimmers, add the minced garlic and cook until fragrant, about 30 seconds.
4. Add the greens to the skillet and stir often until they wilt and the stems become tender, 4 to 5 minutes. Season with salt and pepper to taste.5 min
5. Nestle the turkey strips into the greens, stirring gently to warm them through, about 1 minute. Taste and adjust seasoning.1 min
6. Divide the rice between two bowls and top each with the turkey and greens mixture, scraping any oil and garlic from the skillet over the top.

Note Swap sturdy greens for tender ones if that is what you have. Leftovers keep refrigerated for two days; reheat gently with a splash of water. Serve with a sharp vinegar or lemon on the side, or a squeeze of both.