Spiced Turkey and Kale Power Skillet with Brown Rice

A quick and satisfying skillet meal featuring seasoned ground turkey, wilted kale, and creamy white beans, served over instant brown rice for a boost of fiber and protein.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.95/serving

Dietary

• High-Fiber
• High-Protein
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar

Tags

• quick
• healthy
• comfort food
• savory
• one-pot

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey (lean)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 can cannellini beans (rinsed and drained)
• 4 cup kale (chopped)
• 0.5 cup chicken broth
• 1.25 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 cup instant brown rice

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper, along with the smoked paprika, ground cumin, and dried oregano. Cook, breaking up the turkey with a spoon, until browned and cooked through, about 5-7 minutes. Remove the cooked turkey from the skillet and set aside.
2. While the turkey cooks, prepare the instant brown rice according to package directions.
3. Add the chopped yellow onion to the same skillet (adding a little more olive oil if needed) and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Return the cooked ground turkey to the skillet. Add the rinsed and drained cannellini beans, chopped kale, chicken broth, and the remaining 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
5. Cover the skillet and let it simmer for 3-5 minutes, or until the kale has wilted and the flavors have melded. Remove from heat.
6. Serve the spiced turkey and kale mixture immediately over portions of the prepared brown rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 465
• Protein: 32.5 g
• Carbohydrates: 51 g
• Fat: 14.2 g
• Fiber: 12.3 g
• Sodium: 380 mg
• Saturated Fat: 2.5 g
• Sugar: 0.5 g
• Cholesterol: 75 mg