Triple Greens, Sweet Potato, and Turkey Stew

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We consider this stew a love letter to greens. Three different types—kale, collard, and mustard—marry with onions and fennel, lending a brightness to the turkey. The sweet potatoes get even sweeter as everything simmers down into a thick stew that’s perfect for cool spring nights. Finish with a glug of extra virgin olive oil. 

This recipe yields 8 servings

INGREDIENTS

  • 1 lb ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 1 lb sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 4 cups vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil
  • 450 grams ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 450 grams sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 32 ounces vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil

Directions

  1. Cut the kale, collard greens and mustard greens into fine stripes.

  2. Dice the sweet potatoes and red onions into 1-inch pieces.

  3. Dice the carrots and fennel into 1-inch cubes.

  4. Finely chop the dill.

  5. Heat the olive oil in a big pot over medium heat.

  6. Roast the ground turkey for about 2 minutes.

  7. Add the veggies and roast a few minutes more.

  8. Add the veggie broth, mustard, honey, vinegar, pepper, salt, fennel seeds, and cayenne pepper. Cover the pot with a lid. Let it simmer for about 30 minutes.

  9. Add dill when ready to serve.

 

Braised Tuscan Kale

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Kale often gets tossed into a healthy-but-boring category, which is a shame. Yes, this rich green leaf cabbage is filled with vitamins and minerals, but it also has endless flavor and potential. The braising here brings out its sweetness while also wilting it to a buttery softness. A perfect pairing for chicken or really any protein.

This recipe yields 4 servings

INGREDIENTS

  • 1 bundle of Tuscan Kale
  • 1/4 onion, sliced julienne
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • 1 bundle of Tuscan Kale
  • 1/4 onion, sliced julienne
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon red wine vinegar

Directions

  1. Take the kale off the stem and chop it into bite-sized pieces.

  2. Julienne the onion.

  3. In a skillet over medium heat, sauté the onions in olive oil. Once they are translucent and fragrant, add the Tuscan kale.

  4. Simmer or sauté for about 2 minutes, then season it with salt and pepper. 

  5. At the end, add a tablespoon of red wine vinegar.

 

Green Lentil and Squash Salad

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This bright salad is the answer to every lunch conundrum. It goes with everything and is just as satisfying on its own. Plus, the lentils add a good amount of protein so it will keep you satiated. Although we used organic butternut squash here, we encourage you to incorporate your favorite squash that’s in season. 

This recipe yields 4 servings

INGREDIENTS

  • ½ cup green lentils
  • 1 cup kale, chopped
  • ½ red onion, chopped
  • ½ butternut squash, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons olive oil, divided
  • Juice of ½ lemon
  • 1 teaspoon sea salt, divided
  • 1 teaspoon pepper, divided
  • 64 g green lentils
  • 128 g kale, chopped
  • ½ red onion, chopped
  • ½ butternut squash, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons olive oil, divided
  • Juice of ½ lemon
  • 1 teaspoon sea salt, divided
  • 1 teaspoon pepper, divided

DIRECTIONS

  1. Place ½ cup of dry lentils in a pot with 1½ cups of water. Bring to a boil then reduce to a simmer. Cook for about 15 minutes or until the water has absorbed.

  2. Meanwhile, peel and chop butternut squash into small squares. Toss with 2 tablespoons of olive oil and a ½ teaspoon of both sea salt and pepper. Place them on a baking tray and let them roast in the oven for 25 minutes at 375 degrees Fahrenheit / 190 degrees Celsius.

  3. Heat a skillet on medium heat. Melt 1 tablespoon of olive oil. Cook red onions and garlic in the skillet for 3-5 minutes or until they start to turn translucent.

  4. Add the kale to the skillet and cook for another 3-5 minutes or until the kale is wilted.

  5. In a separate bowl, toss together lentils, kale onion mixture, and butternut squash.

  6. Squeeze half a lemon over the whole salad and add remaining salt and pepper. Toss again until combined.

TIPS

**Balsamic vinegar also goes nicely with this salad. 

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