Skymall…cracks me up.

Okay, now I am serious. We have a healthy dinner alert!

And that’s a good thing when there is kale and cilantro involved.

Rice and potatoes in one dish? Sure.

A lightly spiced mixture of ground turkey, cooked with kale and new potatoes, is served over rice for a warming, homey meal. For less heat, remove the seeds from the jalapeño. If spicy is your thing, leave in those seeds and add a drizzle of your favorite hot sauce before serving.

Kale-Turkey Rice Bowl

Ingredients:

1 bunch cilantro, tough stems removed
1 jalapeño pepper, halved
3 tablespoons sliced almonds
Kosher salt and pepper
1 tablespoon vegetable oil
1 pound lean ground turkey
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 pound small red-skinned potatoes, cut into pieces
1 (5 -ounce) package chopped kale (about 6 cups packed)
2 1/2 cups cooked white or brown rice

Directions:

1. Purée all but 3 tablespoons cilantro with 1/2 cup water, the jalapeño, almonds and 1/4 teaspoon salt in a blender until smooth.

2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey and 1/2 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes.

3. Add the onion, garlic and cumin. Cook, stirring occasionally, about 6 minutes.

4. Stir in 1 1/2 cups water, the puréed cilantro mixture, the potatoes and kale. Cover and bring to a boil, then uncover and reduce the heat to medium. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Season with salt and pepper.

5. Serve turkey-kale mixture over rice. Top with the reserved cilantro.

Serves 4

Recipe from Food Network Magazine

‘Out Of Sight’ is new from Glasgow-based trio Hiders.

Messy, lo-fi, hectic beat.

I love it.

Check out Hiders on Facebook. You can buy their album “Bloom”, released earlier this year, on Bandcamp. Look for news of upcoming releases over at Rok Lok Records.

Cheers!