Ingredients
Protein and Vegetables
- 1 lb. ground turkey
- 1 yellow onion, diced (1½ cups, 225g)
- 2 garlic cloves, minced (2 tsp)
- 1 medium sweet potato, peeled and cut into ½” cubes (1½ cups, 250g)
- 2 cups kale, chopped (130g)
Spices and Seasonings
- ½ tsp dried thyme
- ½ tsp rubbed sage
- ½ tsp poultry seasoning
- ½ tsp smoked paprika
- 1 tsp salt, divided
- ¼ tsp black pepper, freshly cracked and divided
Grains and Dairy
- 1 cup orzo pasta, uncooked (200g)
- ½ cup Parmesan cheese, grated (50g)
Liquids and Oil
- 3 cups chicken broth (24 fl oz.)
- 2 Tbsp cooking oil, divided
Instructions
- Prepare Ingredients: Gather all the ingredients and prep by dicing the onion, mincing the garlic, peeling and cubing the sweet potato, and chopping the kale.
- Cook Ground Turkey: Heat 1 tablespoon of cooking oil in a large deep skillet with a lid over medium-high heat. Add the ground turkey, season lightly with ¼ tsp salt and ⅛ tsp black pepper. Cook until the turkey is browned and crumbly, about 6 minutes. Transfer the cooked turkey to a plate and set aside.
- Sauté Vegetables and Spices: In the same skillet, add the remaining tablespoon of oil. Then add the diced onion, minced garlic, cubed sweet potato along with the dried thyme, rubbed sage, poultry seasoning, smoked paprika, remaining ¾ tsp salt, and ⅛ tsp black pepper. Cook for 4-5 minutes until the onion softens and the spices become fragrant.
- Add Orzo and Broth: Stir the orzo pasta into the skillet, coating it in the oil and spices. Pour in the chicken broth and bring the mixture to a boil. Then reduce heat to medium-low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Combine Turkey and Kale: Stir the cooked ground turkey back into the skillet along with the chopped kale. Cover and cook for an additional 2-3 minutes until the kale is wilted and tender.
- Finish with Parmesan: Turn off the heat, and stir in the grated Parmesan cheese until melted and evenly coating the orzo mixture.
- Serve: Spoon the skillet mixture into bowls and optionally sprinkle with extra Parmesan cheese. Enjoy your wholesome and delicious meal!
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a spicier dish, add a pinch of cayenne pepper or red chili flakes with the spices.
- Use low-sodium chicken broth to reduce the salt content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
