Kale-Turkey Rice Bowl

Recipe Link


  • 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)


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

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