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Why You'll Love This batch cooked turkey and kale stew with lemon and fresh garlic
- Easy to Make: This recipe is incredibly simple, with just a few ingredients and basic cooking techniques required.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make this recipe your own.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal option.
- Cost-Effective: This recipe makes a large batch, perfect for meal prep or feeding a crowd, and the ingredients are relatively inexpensive.
- Flavorful: The combination of turkey, kale, lemon, and garlic creates a depth of flavor that's just incredible.
- Make-Ahead: This recipe can be made ahead of time, perfect for busy weeknights or special occasions.
- Freezer-Friendly: This stew freezes beautifully, making it a great option for meal prep or future meals.
- Versatile: This recipe is perfect for a weeknight dinner, a special occasion, or even a casual gathering with friends.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, kale, lemon, garlic, and chicken broth. The turkey provides a lean protein source, while the kale adds a burst of nutrients and flavor. The lemon and garlic add a bright, citrusy flavor that complements the richness of the turkey and kale perfectly. The chicken broth serves as the base of the stew, adding moisture and depth of flavor. When selecting these ingredients, look for fresh, high-quality options. For the turkey, choose boneless, skinless breast or thighs, and for the kale, opt for curly or lacinato varieties. For the lemon, choose a fresh, juicy one, and for the garlic, select a few cloves with no signs of sprouting. As for the chicken broth, you can use low-sodium broth or make your own by simmering chicken bones in water.
How to Make batch cooked turkey and kale stew with lemon and fresh garlic
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
Add 1 pound of diced turkey to the pot and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the pot and set aside.
Add 1 large onion, diced, to the pot and cook until softened, about 5 minutes.
Add 3 cloves of minced garlic and 2 cups of chopped kale to the pot. Cook until the kale is wilted, about 3-5 minutes.
Add 4 cups of chicken broth, 1/2 cup of freshly squeezed lemon juice, and 1 teaspoon of dried thyme to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the turkey is cooked through and the kale is tender.
Tips for Perfect Results
Fresh herbs, lemon juice, and garlic will make a huge difference in the flavor of your stew. Try to use the freshest ingredients you can find.
Kale can become bitter and tough if overcooked. Try to cook it until it's just wilted, then remove it from the heat.
The acidity in the lemon juice helps to balance the richness of the turkey and kale. Don't be afraid to add a squeeze of lemon to your stew.
Letting the stew rest for 10-15 minutes before serving allows the flavors to meld together and the turkey to stay moist.
Feel free to add your favorite spices or herbs to the stew to make it your own. Some options include paprika, cumin, or dried oregano.
A Dutch oven is the perfect vessel for this stew, as it allows for even heat distribution and retention. If you don't have one, a large pot will do.
Serve the stew with some crusty bread or over rice or noodles to make it a filling meal.
This stew freezes beautifully, making it a great option for meal prep or future meals. Simply thaw and reheat when you're ready.
Common Mistakes to Avoid
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Overcooking the Turkey: Make sure to cook the turkey until it's just cooked through, as overcooking can make it dry and tough.
Fix: Use a thermometer to check the internal temperature of the turkey, and remove it from the heat as soon as it reaches 165°F.
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Not Using Enough Liquid: Make sure to use enough chicken broth to cover the ingredients, as this will help to create a rich and flavorful stew.
Fix: Add more chicken broth as needed, and make sure to stir the stew occasionally to prevent the ingredients from sticking to the bottom of the pot.
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Not Letting it Rest: Letting the stew rest for 10-15 minutes before serving allows the flavors to meld together and the turkey to stay moist.
Fix: Let the stew rest for 10-15 minutes before serving, and use this time to prepare any sides or garnishes.
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Not Seasoning Enough: Make sure to season the stew with salt, pepper, and any other desired spices or herbs, as this will help to bring out the flavors of the ingredients.
Fix: Taste the stew as you go and adjust the seasoning as needed. You can also add more spices or herbs to taste.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the turkey with chickpeas or tofu, and use a vegetable broth instead of chicken broth.
Add some diced potatoes or noodles to the stew to make it more filling.
Replace the kale with spinach, collard greens, or mustard greens for a different flavor and texture.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Make sure to cool the stew to room temperature before refrigerating, and reheat it to an internal temperature of 165°F before serving.
The stew can be frozen for up to 3 months. Make sure to cool the stew to room temperature before freezing, and reheat it to an internal temperature of 165°F before serving. You can also freeze the stew in individual portions for easy meal prep.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This stew freezes beautifully, making it a great option for meal prep or future meals. Simply thaw and reheat when you're ready. You can also freeze the stew in individual portions for easy meal prep.
What can I serve with this recipe?
This stew is delicious on its own, but you can also serve it with some crusty bread, over rice or noodles, or with a side salad. The options are endless!
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the turkey and cook the onions and garlic in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I use different types of protein?
Yes! You can use different types of protein, such as chicken, beef, or pork, in place of the turkey. Just adjust the cooking time and seasonings accordingly.
Can I add other vegetables to this recipe?
Yes! You can add other vegetables, such as carrots, potatoes, or zucchini, to this recipe. Just adjust the cooking time and seasonings accordingly.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free chicken broth and check the ingredients of any store-bought spices or seasonings.
Can I make this recipe in a pressure cooker?
Yes! You can make this recipe in a pressure cooker. Simply brown the turkey and cook the onions and garlic in a skillet, then transfer everything to the pressure cooker and cook for 20-25 minutes.
batch cooked turkey and kale stew with lemon and fresh garlic
Ingredients
- 1 pound boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 2 medium carrots, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it is translucent, about 5 minutes.
- Add the garlic and cook. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the turkey and cook. Add the turkey to the pot, breaking it up with a spoon as it cooks. Cook until the turkey is no longer pink, about 5-7 minutes.
- Add the kale and carrots. Add the chopped kale and carrots to the pot. Cook until the kale has wilted and the carrots are tender, about 5 minutes.
- Add the broth, thyme, salt, and pepper. Add the chicken broth, dried thyme, salt, and pepper to the pot. Stir to combine.
- Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, until the flavors have melded together.
- Stir in the lemon juice and parsley. Stir in the freshly squeezed lemon juice and chopped parsley.
- Serve hot. Serve the stew hot, garnished with additional parsley if desired.
Recipe Notes
- You can make this recipe in a slow cooker: Brown the turkey and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 3-4 hours.
- You can also add other vegetables to the stew, such as diced bell peppers or sliced mushrooms.
- If you prefer a creamier stew, you can add 1/4 cup of heavy cream or half-and-half towards the end of cooking time.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- To make this recipe more substantial, you can serve it with crusty bread or over mashed potatoes.
