Kale-Turkey Rice Bowl

Recipe Link

Ingredients:

• 1 bunch cilantro, tough stems removed
• 2 Jalapenos
• 3 T sliced Almonds (1 small bag)
• Salt/Pepper
• 2 T Olive Oil
• 1 lb ground Turkey
• 1 Onion, diced
• 4 minced Garlic cloves
• 1 T ground Cumin
• 1 1/2 cup Vegetable or Chicken Broth
• 1/2 – 1 lb Red-Skinned Potatoes (about 4)
• 1 (5 oz) package chopped Kale (about 6 cups)
• 2 1/2 cups cooked rice (just enough to serve over)

Instructions:

Tip: Make cilantro mixture ahead.

1. (optional) Remove seeds from jalapeno
2. Blend cilantro, 1/2 cup water, jalapeno, almonds and salt until smooth
3. Cut potatoes (VERY small), onions and garlic (combine onions, garlic and cumin in a bowl)
4. Heat oil in a Dutch oven and cook turkey until done (seasoned with S/P)
5. Add onion, garlic and cumin for 6 minutes (until onion soften)
6. Stir in 1 1/2 cups broth, cilantro mixture and potatoes
   1. Add kale after a few minutes if using big stalks
7. Simmer for about 15 minutes (until potatoes are done, use cover to preserve liquid if necessary)
8. Add kale, season with S/P (of necessary) and serve over rice