Time: 40 min.
Complexity: easily
Servings: 4

Turkey, Kale, and Rice Bowl - A Detailed Recipe.

Ingredients:

• 450 gr. lean ground turkey
• 140 g chopped kale (about 6 cups)
• 225g red skinned potatoes, cut into 1.2cm pieces.
• 1 bunch cilantro, no tough stems
• 1 jalapeño pepper, halved (remove the seeds for a milder flavor)
• 3 tablespoons almonds, thinly sliced
• Coarse salt
• 1 tbsp. vegetable oil
• 1 chopped onion
• 2 crushed cloves of garlic
• 1 tsp ground cumin
• 2.5 cups cooked white or brown rice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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ground turkey, kale, rice, red potatoes, chili pepper, jalapeno pepper, onions, garlic, cilantro, cumin, almond

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Preparation:

Step 1
• Puree all but 3 tablespoons of the cilantro with 1/2 cup water, the jalapeño pepper, almonds, and 1/4 teaspoon salt.
Step 2
• In a Dutch oven or large heavy-bottomed saucepan, heat the vegetable oil over medium-high heat.
  
  Add ground turkey and 1/2 teaspoon salt and cook for about 4 minutes, stirring and breaking up any lumps with a wooden spatula.
Step 3
• Add the onion, garlic and cumin and cook, stirring occasionally, for 6 minutes, until the vegetables are softened.
  
  Add 1.5 cups of water, cilantro puree, potatoes, and cabbage. Cover and bring to a boil, then remove the lid and reduce the heat to medium.
  
  Simmer at a low simmer for 15 minutes, stirring occasionally, until the potatoes are fully cooked. Season with salt and serve with rice, spooning the mixture on top. Garnish with the reserved cilantro.

Votes: 4