1 package lean ground turkey meat
3 yams or sweet potatoes (RAGAN’S TIP: “I prefer the orange color of the yams for this dish.”)
1 white onion
2 cloves garlic
1 bunch of Tuscan black kale (Flat leaf)
1 28 ounce can diced tomatoes in their own juice
3 Tablespoons ground Turmeric
1/2 teaspoon kosher salt
1/4 cup low sodium, organic chicken stock
3 tablespoons olive oil

View recipe here at Rue magazine website

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