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.
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
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.
Recipe from Food Network Magazine
‘Out Of Sight’ is new from Glasgow-based trio Hiders.
Messy, lo-fi, hectic beat.
I love it.