Kale and Turkey Rice Bowl
Paula was working this evening and so we needed a relatively easy and fast meal. I picked out a recipe from the Food Network magazine, Kale and Turkey Rice Bowl. It did not take a lot of effort to make.
Start by pureeing all but 3 tablespoons of a bunch of cilantro with 1/2 cup water, 1 halved jalapeno – with seeds removed, 3 tablespoons of almonds and 1/4 teaspoon salt in a blender until smooth.Heat 1-2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add 1 pound of ground turkey and 1/2 teaspoon salt. Cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes.Add 1 finely chopped onion, 2 chopped garlic cloves and 1 teaspoon ground cumin and cook, stirring occasionally, until softened, about 6 minutes. Stir in 1 1/2 cups water, the pureed cilantro mixture, 1/2 pound of red-skinned potatoes (cut into 1/2 inch pieces) and 1 bunch of kale with stems removed. Cover and bring to a boil, then uncover and reduce the heat to medium.
Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Season with salt and serve over the rice. Top with the reserved cilantro.