Rice Noodles With Creamy Turkey and Escarole

Directions

1. 1
   Put a large pot of salted water on to boil.
2. 2
   Chop escarole into bite size pieces and rinse well to remove all grit.
3. 3
   Do not shake water off escarole.Over a high heat, add escarole (one head at a time) to large skillet.
4. 4
   Salt and pepper to taste.
5. 5
   Stirring, steam just until wilted and drain in colander, reserving 3/4 cup liquid.
6. 6
   Whisk potato starch into cream until dissolved.
7. 7
   Add cream mixture, onions, garlic and reserved escarole liquid to skillet.
8. 8
   Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
9. 9
   Add turkey and steamed escarole.
10. 10
    Mix to combine and return to simmer.
11. 11
    Boil rice noodles in salted water until just soft (just a minute or so).
12. 12
    Drain (do not rinse) and add to skillet with Parmesan cheese.
13. 13
    Toss to combine and serve.