Anti-histamine Turkey, Kale & Sweet Potato Skillet - Dr Becky Campbell

Name: Anti-histamine Turkey, Kale & Sweet Potato Skillet - Dr Becky Campbell
Ingredients: 1 tbsp extra virgin olive oil; 16 oz. ground turkey; 1 clove garlic (minced); 1 medium sweet potato (approx. 2 cups) (peeled, diced & cut into 1/2 in. pieces); 1/4 tsp sea salt; 1 small bunch kale (approx. 2 cups) (stemmed & roughly chopped); 1 tbsp fresh thyme leaves

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Servings: 4

Cost: $8.41 /serving

Author : Conor

Anti-histamine Turkey, Kale & Sweet Potato Skillet - Dr Becky Campbell

Ingredients

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1 tbsp extra virgin olive oil16 oz. ground turkey1 clove garlic (minced)1 medium sweet potato (approx. 2 cups) (peeled, diced & cut into 1/2 in. pieces)1/4 tsp sea salt1 small bunch kale (approx. 2 cups) (stemmed & roughly chopped)1 tbsp fresh thyme leaves

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Instructions

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Heat olive oil in a large skillet or dutch oven, over medium heat. Add groundturkey and garlic. Cook for about 10 minutes until browned, stirringoccasionally. Remove from pan and set aside.Add sweet potato to same pan with salt and cook for6-8 minutes until potatoes begin to soften, stirring throughout.Add kale and garlic. Let cook, stirring frequently for a further 5 minutes.Return turkey to the skillet, stirring to combine all ingredients for about 3-4minutes. If necessary add a little more olive oil.Garnish with fresh thyme and enjoy!