Together In Solitude

Spicy Turkey Kale Cups

Serve this spicy-sweet ground turkey and veggie mixture in kale leaves for a delicious, easy and healthy appetizer or meal!

Servings	Prep Time
4 to 8, depending on application	10minutes

Cook Time

10minutes

Servings	Prep Time
4 to 8, depending on application	10minutes

Cook Time

10minutes

Ingredients

1Tbl olive oilpreferably extra virgin
1 medium onionchopped into small dice
1 medium orange bell pepperchopped into small dice
1heaping tsp ginger rootpeeled and minced
1 Tbl minced garlic(Or more or less to taste. We like garlic a lot.)
11-lb package ground turkey (or chicken, if preferred)(Perferably organic, free range)
1 bunch kaleany kind with somewhat cup-shaped leaves
large pinch red pepper flakes(Or more or less to taste)
saltto taste
black pepperto taste
1 avocado (optional topping)scooped out and cut into small pieces
store-bought sweet chili sauce (optional topping)

Instructions

PREPARE KALE (OR LETTUCE IF USING): Wash and dry kale leaves and then cut off each stem below the leaf. Save the stem for juicing or some other application. For large kale cups, keep leaves whole. For small kale cups, cut each leaf in half width-wise (I recommend this). If you’d rather not use the kale as individual cups, you could chop the kale in bite-size pieces and then serve the mixture on top of the kale as a “spicy turkey kale salad.” Another option is to use lettuce leaves instead of kale leaves if you’d prefer that. After preparing the kale (or lettuce) as desired, set aside.
PREPARE FILLING MIXTURE: Chop the onion and bell pepper and mince the garlic and ginger if not done already. (For a tip on peeling ginger root, scrape the edge of a spoon against the ginger to peel off the skin.) In a large skillet (or Dutch Oven as I used), sautee onion, bell pepper and ginger with olive oil over medium-high heat until tender. Add turkey and garlic. Stir continually and cook until turkey is firm and no longer pink. Add salt, pepper and red pepper flakes to taste. Add other seasonings if desired.
FILL OR TOP: Fill kale (or lettuce) leaves with the hot mixture. Fill so that leaves are mostly full but not so much that it falls out. If serving as a salad, top the greens with the mixture. Optional: top with avocado pieces, a light sprinkle of red pepper flakes and a light drizzle of sweet chili sauce. Serve immediately and enjoy!