Simple Turkey and Kale Skillet

This simple turkey and kale skillet is a filling dish that is high in protein and overflowing with fresh vegetables. Made with wholesome ingredients and also gluten-free and Paleo-friendly, this one-pan meal can be served alone or on top of spaghetti squash, pasta or fresh spinach.

Turkey and Kale Skillet Recipe

You know those meals you make where you aren’t sure whether you are supposed to eat them on a plate or in a bowl and use a fork or a spoon? This is one of those meals.

Kale

Sauteed Vegetables

When meals like this pop up, I am almost always on team bowl and spoon. Meals in a bowl somehow seem cozier and simply more satisfying to me than plated meals. Ryan thinks I’m crazy and is totally team plate and fork. I’ll let you decide for yourself, but either way I think one thing we can all agree on is the fact that meals that can be made in one pan are the best. The less dishes to do after dinner the better, right?

Kale and Turkey Skillet

This is another one-skillet meal and most of the prep work can be done ahead of time. I like to chop the veggies on a Sunday afternoon so I can throw everything together quickly on a weeknight for a fast and healthy evening meal.

Easy Paleo Turkey Kale Skillet Recipe

It’s a meal that has a light broth base and I love it on its own, but if you’re looking to stretch it out a bit to feed more people or enjoy it in a new way as leftovers, it can be served over spaghetti squash, pasta or fresh spinach as well!

Turkey Kale Skillet - Paleo, Gluten-Free, Whole30

Simple Turkey and Kale Skillet 

Serves four

Ingredients

  • 1 teaspoon coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 pint portobello mushrooms, chopped
  • 1 pound lean ground turkey
  • 1 1/2 cup broccoli florets, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried ginger (more to taste)
  • 1/2 cup chicken broth
  • 1 cup light coconut milk
  • 4 cups fresh chopped kale
  • salt and pepper to taste

Directions

  1. Heat coconut oil over medium heat. Add onion, garlic and mushrooms. Cook until onion is translucent, about 3-4 minutes.
  2. Add ground turkey, broccoli, thyme, sage, ginger salt and pepper. Stir continuously to break up turkey and brown the meat.
  3. Pour chicken broth over turkey and allow to simmer for a couple of minutes as turkey cooks through.
  4. Add coconut milk, kale and additional salt and pepper to taste. Cook until kale is slightly wilted, approximately 5 minutes.
  5. Serve in bowls or over pasta, spaghetti squash or fresh spinach!

Healthy Kale and Turkey Skillet Recipe

Enjoy!

Comments

  1. says

    One pan stir-fries are the best for quick late-night dinners! I love turkey and kale–actually had a frittata with turkey, mushrooms, peas and spinach last night too!

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  2. says

    One pan meals – definite yes! And spoon and bowl all the way. Bowls contain the food whereas you have to control everything in a plate. And that’s just way too much responsibility at meal time…

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  3. says

    I love this recipe, I’m wondering how to make a middle-eastern version…Probably just changing a few things and adding something like cumin and the like, Sure looks awesome.

    Gotta stop looking at these recipes, I’m getting more inspiration than stomach size allows

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  4. alana says

    I am with you on the comforting bowl preference! This sounds awesome- my husband and I are currently doing Whole30 and I can’t wait to make this.

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  5. Laura Hamilton says

    Hi Julie, really loved this recipe, made it tonight and it was so tasty. Would you mind if I shared it with the folk in my Scottish Slimmers class? Team bowl and spoon. Had to use a plate tonight and it just didn’t work out 😂

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  6. says

    I made this with a few little changes to suit what I had in the fridge – and it was great! I actually used quite a lot of coconut milk and let it cook down for a few minutes so it wasn’t too runny, and then ate it in a gluten-free wrap – I had a few that needed eating up. The rest for meals over the next few days.

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