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

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.