Kale-Turkey Rice Bowl
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 bunch
Cilantro (tough stems removed)3 tbsps
Almond (sliced)1 tbsp
Vegetable Oil2 cloves
Garlic (finely chopped)1 tsp
Ground Cumin2.5 cups
Brown Rice (cooked white or)Directions:
1
Puree all but 3 tablespoons cilantro with 1/2 cup water, the jalapeno, almonds and 1/4 teaspoon salt in a blender until smooth
2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat
3
Add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes
4
Add the onion, garlic and cumin and cook, stirring occasionally, until softened, about 6 minutes
5
Stir in 1 1/2 cups water, the pureed cilantro mixture, the potatoes and kale
6
Cover and bring to a boil, then uncover and reduce the heat to medium
7
Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes
8
Season with salt and serve over the rice
9
Top with the reserved cilantro
10
Photograph by Justin Walker