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

Cut the kale, collard greens and mustard greens into fine stripes.
Dice the sweet potatoes and red onions into 1-inch pieces.
Dice the carrots and fennel into 1-inch cubes.
Finely chop the dill.
Heat the olive oil in a big pot over medium heat.
Roast the ground turkey for about 2 minutes.
Add the veggies and roast a few minutes more.
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.
Add dill when ready to serve.