Squash & Turkey Stuffed Komatsuna

​Uses from Broad Wing Farm Share(s): Komatsuna, Squash, Red Onion, Carrots, Lion>: Basil, Spinach
Shopping List: 1 lb. Ground Turkey (if unavailable, sliced turkey lunchmeat also works), Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Dry White Wine, Bay Leaves, Celery Fox>: Fresh Basil Bunch, 6 oz bag of spinach
Special Note: I had the pleasure of tasting the Komatsu fresh off the plant at Broad Wing!  DELICIOUS!!  I had never heard of it before - & did a bit of research to write this recipe.  Turns out it is an incredibly healthy green; it might just be the next culinary trend! 
Ingredients
1 lb Ground Turkey | If using sliced turkey lunchmeat, cut into small squares
2-3 cloves bulb garlic | Ends trimmed (put in freezer bag) chopped
1-2 med-small red onion | Diced
½ bunch carrots| Ends removed (put in freezer bag), chopped
1-2 Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 4 strips lengths, cut across into small cubes
Bag of Spinach | stems trimmed if needed (& discarded)Small handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. Set stems aside. Chop the leaves/ blossoms lightly with a very sharp knife.  Should come to about 3 tbsp chopped thyme(approx.) 3 tbsp Extra Virgin Oil |
Salt & Pepper to tasteFresh Basil | remove leaves from stems by plucking leaves, & discard stems. Chop lightly with a very sharp knife, should come to about 2 tbsp chopped basil
12-18 | Komatsuna leaves, base trimmed
 
Directions
Pre-heat oven on to 350 (use convection setting if available) or 375.
In a large heavy bottom pan, put olive oil & put over medium high heat.  Add squash when oil begins to shimmer.  Allow to brown on one side, then stir in carrots, ground turkey, & onion.  When turkey begins to cook through, add garlic& thyme.  When turkey is cooked through, add a splash of dry white wine, scrape bottom as liquid evaporates, then remove from heat & stir in spinach.  Set aside.
In a medium sized baking dish, layer pieces of celery stalks cut to 3inches lengths to cover bottom.  Top celery stalks with 3 bay leaves & your thyme stems.  Pour about ½ cup white wine into bottom.  
Gently mix in chopped basil & drain turkey mixture, reserving juices to add to the bottom of the baking dish.
On a clean surface, lay out the Komatsuna leaves, the core side of the leaf at your right.  Carefully spoon even amounts of the drained turkey horizontally down the center of each leaf.  To roll, fold over the left side of the leaf, then the right, so turkey is covered on either side. Tuck up & over pressing down the filling, then rolling up away from you, tucking in sides as needed.  If leaves are long & thin, simply lay the leaf with core side towards you, add filling, & roll up.  Place rolls into baking dish (on top celery base) as you go.
Cover baking dish with foil & set in oven.  Allow to cook until you hear the liquids simmer, about 20-30 minutes.  When removing from oven, Komatsuna should be soft. You can discard the bay leaves & thyme stems, & serve the celery on the side as a vegetable if you wish – might need a bit of salt, & perhaps a sprinkle of parmesan.  If you don’t want to serve on the side, save to add chopped to your next bowl of chicken soup, or to stuff in your next roast chicken.
Enjoy!
Pro Tip: Rolls can be prepared a couple days in advance if desired, however, pull out of fridge before cooking, & bring to room temp.