I know, with the warm summer weather you’d expect something more light and vibrant-looking. I get it and I agree, though I made a giant batch of this to portion and freeze for convenient meals. If you eat rice or pasta, it’s great mixed with either and they absorb some of the excess liquid for a beautiful dish. You could also thicken the sauce into a more standard texture by adding a can of tomato paste. Give it a try however you like. Either way, it’s a nutrient-dense dish that’ll make your taste buds sing.
Time: 60 minutes
20ml extra-virgin olive oil
750g ground turkey
1 onion – diced
2 cloves garlic – finely chopped
800ml canned whole tomatoes
250ml vegetable or chicken stock
1 bunch kale – roughly chopped
4g kosher salt
3g fresh basil – chopped
2g fresh oregano – chopped
0.5g chili flakes
Place a large pot on medium-high heat and add the olive oil.Add the turkey and cook, breaking apart any chunks, until lightly browned.
Stir in the onion and garlic and cook, stirring occasionally for five minutes.
Add the remaining ingredients to the pot, breaking the tomatoes apart with a spoon.
Bring to a boil, then reduce heat to simmer partially covered for 40 minutes, stirring occasionally.
Serve immediately or reheat and serve later.