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Categories:
lean ground turkey paprika red pepper chili powder salt fresh ground black pepper ground cumin oregano ground coriander ground cloves white vinegar water yellow onions garlic shiitake mushroom chicken broth kale
Viewed: 38 - Published at: 2 years agoIngredients
- 1 lb lean ground turkey
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cloves
- 1/4 cup white vinegar
- 2 tablespoons water, divided
- 2 medium yellow onions, chopped
- 6 garlic cloves, minced
- 8 ounces shiitake mushroom caps, sliced
- 8 cups low sodium chicken broth
- 1 lb kale, thick stems removed, roughly chopped
Method
- Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
- Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Saute until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.
