Q1: What is the best way to wash and prepare kale for a soup or a stew?

The best way is to first remove the tough, woody stems. You can do this by simply holding the bottom of the stem with one hand and using your other hand to rip the leafy parts off. Then, be sure to wash the leaves thoroughly in a large bowl of cold water or in a salad spinner to remove any grit or sand that can be trapped in the curly leaves. For this recipe, a rough chop is perfect.

Q2: Can I make the cilantro sauce ahead of time?

Yes, absolutely! The homemade cilantro sauce is a perfect make-ahead component. You can prepare it completely and store it in an airtight container or a jar in the refrigerator for up to 3 days . The color may darken slightly, but the flavor will still be fantastic.

Q3: How do I make this dish more or less spicy?

The heat in this dish comes from the jalapeño pepper . For a milder dish, be sure to remove all the seeds and the white ribs from the inside of the jalapeño before you blend it, as this is where most of the heat is stored. For a spicier dish, you can leave some or all of the seeds and ribs in.

Q4: Can I freeze this meal?

Yes, this is a fantastic freezer meal! Let the finished stew cool completely. You can freeze it in freezer-safe containers for up to 3 months. For the best result, it is a good idea to freeze the stew and the rice separately .

Q5: Can I use a different kind of potato?

Of course! While the red-skinned potatoes are great because you don't have to peel them, this recipe would also be delicious with an equal amount of peeled and cubed Yukon Gold or Russet potatoes , or even with sweet potatoes for a sweeter flavor profile.

The Best Healthy Turkey Kale Rice Bowl (Easy One-Pot Meal!)

A healthy and hearty one-pot meal, this Kale-Turkey Rice Bowl features lean ground turkey, kale, and potatoes in a vibrant cilantro-jalapeño sauce. The recipe starts by creating a fresh sauce in a blender with cilantro, jalapeño, and almonds. In a Dutch oven, ground turkey is browned with onions and cumin, then the sauce is added along with potatoes and kale. The mixture is simmered until the potatoes are tender and the flavors have melded, then served over a bed of cooked rice.

Author: Evelyn

Ingredients

1 bunch cilantro, tough stems removed
1 jalapeno pepper, halved (seeds removed for less heat)
3 tablespoons sliced almonds
Kosher salt
1 tablespoon vegetable oil
1 pound 93 percent lean ground turkey
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1 (5-ounce) package chopped kale (about 6 cups packed)
2 1/2 cups cooked white or brown rice

Instructions

Reserve 3 tablespoons of cilantro for garnish. In a blender, puree the rest of the cilantro with 1/2 cup of water, the jalapeno, almonds, and 1/4 teaspoon of salt until smooth.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and 1/2 teaspoon of salt. Cook, stirring and breaking up the meat with a wooden spoon, for about 4 minutes until browned.
Add the onion, garlic, and cumin to the pot. Cook, stirring occasionally, for about 6 minutes until the vegetables have softened.
Stir in 1 1/2 cups of water, the pureed cilantro mixture, the potatoes, and the kale.
Cover the pot and bring the mixture to a boil.
Uncover, reduce the heat to medium, and let it simmer, stirring occasionally, for about 15 minutes, until the potatoes are tender.
Season with additional salt to taste.
Serve the turkey and vegetable mixture over the cooked rice, topped with the reserved fresh cilantro.

Notes

This is a complete one-pot meal (excluding the pre-cooked rice), which makes for easy cleanup.
Using pre-cooked rice is a time-saving step for this weeknight-friendly recipe.
You can control the spice level of the dish by removing the seeds and ribs from the jalapeno before blending it into the sauce.

Find it online: https://cookupjoy.com/turkey-kale-rice-bowl/