I'd be willing to bet that I've made this meal more than any other in the last six months. It's pretty rare for me to repeat a meal regularly, but this one is just so right. It's chock full of healthy things--sweet potatoes, kale, peppers, and lean ground turkey breast, comes together in a flash, and is truly a one-pot wonder. You can customize this in many ways. Want it kind of spicy? Use pepper jack cheese or try hot Italian sausage instead. Don't have kale? Fine, use spinach or chard. Out of shallots? No biggie, I've used diced red or yellow onion in a pinch. The original recipe calls for diced chicken breast, but I ain't got time for that. I much prefer dumping a pound of ground turkey breast into that skillet and calling it a day. But you do you. This meal is going to save you so many times at 5 p.m. on a Tuesday night. You don't even need any side dishes because your food groups are all covered. You're welcome.
Turkey, Sweet Potato, and Kale Skillet
-adapted from melskitchencafe.com (changed meat and adjusted quantity, added more kale)
-1 lb ground turkey breast
-4 cups diced sweet potatoes (2 or 3, depending on their size)
-1/2 c. diced shallots or onions
-2 cloves garlic, minced
-1 red, yellow, or orange bell pepper, diced
-1/2 c. chicken broth (or I have used water with some extra salt in a pinch!)
-red pepper flakes
-3 cups chopped kale (I sometimes put in even more; often an entire bunch)
-1 c. monterey jack cheese
Heat a small amount of oil in a large, deep skillet. I always use avocado oil these days for cooking, in case you'd like a suggestion. Brown the turkey breast, then remove to plate. In the same skillet, add a bit more oil and then saute the garlic, peppers, and shallots for about 5 minutes or until slightly softened. Stir in the broth, scraping up all the lovely browned bits in the skillet. Add sweet potatoes, a pinch of crushed red pepper flakes, and a good sprinkling of salt and pepper. Bring to a simmer, cover and continue to cook for 8-10 minutes or until sweet potatoes are tender. Stir this a couple times to make sure those sneaky sweet potatoes don't try and stick to the bottom of the pan. If that is happening, splash a bit more water or broth in the skillet. Once the sweet potatoes are tender, add the turkey back to the skillet, then add the kale. You might need to add the kale gradually so you don't have an overflowing mess on your hands. Cover and let the kale wilt for a few minutes. Finally sprinkle the skillet with cheese, turn heat off, and cover. Let stand for 5 minutes or until cheese is melted. Serve with additional red pepper flakes or hot sauce at the table. If you have leftovers, they are great the next day, and this even freezes well!