Broth-Poached Turkey and Kale Stew
Tender ground turkey simmered in a savory herb broth with hearty kale, carrots, and fiber-rich seeds.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $4.43/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Keto
- Paleo
- Whole30
- Low-FODMAP
- Low-Calorie
- Low-Carb
- Low-Sugar
- High-Fiber
- Low-Saturated-Fat
Tags
- one-pot
- comfort food
- healthy
- classic
Ingredients
- 1 pound ground turkey (93% lean)
- 2 tablespoon garlic-infused olive oil
- 4 cup chicken broth (low-FODMAP)
- 4 cup kale (stemmed, chopped)
- 2 cup carrots (diced)
- 1 cup green cabbage (shredded)
- 0.25 cup chia seeds
- 0.25 cup ground flaxseed
- 0.5 cup scallions (green tops only, sliced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
- 1 teaspoon dried thyme
Instructions
- Heat 2 tablespoons garlic-infused olive oil in a large Dutch oven over medium heat.
- Add 1 pound ground turkey, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1 teaspoon dried thyme. Cook for 6 to 8 minutes, breaking meat into bite-sized pieces until no longer pink and reaching an internal temperature of 165 degrees F.
- Pour in 4 cups low-FODMAP chicken broth, 2 cups diced carrots, and 1 cup shredded green cabbage. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes until vegetables are tender.
- Stir in 4 cups chopped kale leaves, 1/4 cup chia seeds, 1/4 cup ground flaxseed, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Simmer for 4 to 5 minutes until kale is vibrant and wilted.
- Remove from heat, stir in 1/2 cup sliced scallion greens, and let stand for 2 minutes before serving.
Notes
Keeps exceptionally well in airtight containers in the refrigerator for up to 4 days.
Nutrition (per serving)
- Calories: 406
- Protein: 31 g
- Carbohydrates: 25 g
- Fat: 22.9 g
- Fiber: 11.1 g
- Sodium: 1615 mg
- Saturated Fat: 3.9 g
- Sugar: 5 g
- Cholesterol: 90 mg