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Simple Turkey and Kale Skillet

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  • Author: Julie (PB Fingers)
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: dinner, recipes


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.


  • 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


  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!