Made turkey cutlets again tonight and served them with this saute. Measurements are approximate.
3 carrots, diced
1/4 lb small spinach leaves (about 2 handfuls)
1 can hominy, drained
2 tbsp minced cilantro
2 tbsp minced fresh mint
1 tsp fennel seeds
1 tbsp fresh lemon juice
Heat the oil in a saute pan and add the carrots. Cover and let them cook over low heat, stirring occasionally, until they are nearly done. Add the spinach and cook until wilted. Add the hominy, herbs, and fennel seed and cook until thoroughly heated through. Add the lemon juice and season to taste.