Ground Turkey and Kale Skillet with Rice
Ground Turkey and Kale Skillet with Rice
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1/2 yellow onion, chopped
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 15 ounces canned chickpeas, rinsed and drained
- 4 cups kale, chopped, tough stems removed
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, or to taste
Instructions
- 1
Heat olive oil in a large (10-inch or larger) skillet or Dutch oven over medium-high heat.
⏱️ 1 min
- 2
Add ground turkey to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Stir in chicken broth, uncooked long-grain white rice, smoked paprika, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min
- 5
Once simmering, reduce the heat to low, cover the skillet, and cook for 15 minutes, or until the rice has absorbed most of the liquid and is almost tender.
⏱️ 15 min
- 6
Stir in the rinsed and drained chickpeas and the chopped kale. Cover again and continue to cook for another 5-7 minutes, or until the kale is wilted and the rice is fully tender.
⏱️ 7 min
- 7
Remove from heat and let it rest, covered, for 5 minutes before serving. Garnish with fresh chopped parsley and red pepper flakes, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ground Turkey and Kale Skillet with Rice
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1/2 yellow onion, chopped
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 15 ounces canned chickpeas, rinsed and drained
- 4 cups kale, chopped, tough stems removed
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, or to taste
Instructions
- 1
Heat olive oil in a large (10-inch or larger) skillet or Dutch oven over medium-high heat.
⏱️ 1 min - 2
Add ground turkey to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in chicken broth, uncooked long-grain white rice, smoked paprika, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min - 5
Once simmering, reduce the heat to low, cover the skillet, and cook for 15 minutes, or until the rice has absorbed most of the liquid and is almost tender.
⏱️ 15 min - 6
Stir in the rinsed and drained chickpeas and the chopped kale. Cover again and continue to cook for another 5-7 minutes, or until the kale is wilted and the rice is fully tender.
⏱️ 7 min - 7
Remove from heat and let it rest, covered, for 5 minutes before serving. Garnish with fresh chopped parsley and red pepper flakes, if desired.
⏱️ 5 min