Name: Simple Turkey and Kale Skillet
Cook time: 20 min
Total time: 20 min
Ingredients: 1 teaspoon coconut oil; 1 onion, diced; 3 garlic cloves, minced; 1 pint portobello mushrooms, chopped; 1 pound lean ground turkey; 1 1/2 cup broccoli florets, chopped; 1 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/2 teaspoon dried ginger (more to taste); 1/2 cup chicken broth; 1 cup light coconut milk; 4 cups fresh chopped kale; salt and pepper to taste

Description

This simple turkey and kale skillet is a filling dish that is high in protein and overflowing with fresh vegetables. Made with wholesome ingredients and also gluten-free and Paleo-friendly, this one-pan meal can be served alone or on top of spaghetti squash, pasta or fresh spinach.

Ingredients

Scale

1 teaspoon coconut oil
1 onion, diced
3 garlic cloves, minced
1 pint portobello mushrooms, chopped
1 pound lean ground turkey
1 1/2 cup broccoli florets, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried ginger (more to taste)
1/2 cup chicken broth
1 cup light coconut milk
4 cups fresh chopped kale
salt and pepper to taste

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Instructions

Heat coconut oil over medium heat. Add onion, garlic and mushrooms. Cook until onion is translucent, about 3-4 minutes.
Add ground turkey, broccoli, thyme, sage, ginger salt and pepper. Stir continuously to break up turkey and brown the meat.
Pour chicken broth over turkey and allow to simmer for a couple of minutes as turkey cooks through.
Add coconut milk, kale and additional salt and pepper to taste. Cook until kale is slightly wilted, approximately 5 minutes.
Serve in bowls or over pasta, spaghetti squash or fresh spinach!