• Follow CCPHP on Twitter
  • Visit CCPHP on Facebook
  • Subscribe to CCPHP\'s YouTube Channel
  • Subscribe to CCPHP on Vimeo

Recipe by Susan Greeley, MS, RDN

1 Tb olive oil
4 cloves garlic, peeled and chopped
1 onion, peeled and chopped
1 lb ground turkey or ground turkey breast
6 cups kale, chopped
2 sweet potatoes, peeled and cut into bite-sized chunks
1 tsp each dried thyme and oregano (Alternatively, use 2 tsp Herbs de Provence or 1 Tb each finely chopped fresh herbs)
1 28-oz can crushed tomatoes (with or without herbs and preferably no added salt)
28 oz water (fill the can)  — more as needed
1 15-oz can white cannellini (or great northern) beans, drained
1 tsp salt
Ground black pepper to taste
Roasted pepitas (shelled pumpkin seeds) for serving

Instructions:

In a large pot, heat oil over low-medium heat and add garlic and onion and then turkey. Break up turkey and stir occasionally, letting cook until onion is tender and turkey is no longer pink. Add kale, pressing down to fit. Add all remaining ingredients. Make sure there is enough liquid to cover all the greens after pressing them down. Add more water as needed.  Let simmer for approximately 1 hour before eating, or until sweet potato chunks are soft.

Serve with 1 Tb pepitas per person.

Font Resize