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

1. 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.
2. Add the garlic and cook. Add the minced garlic and cook for 1 minute, until fragrant.
3. 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.
4. 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.
5. Add the broth, thyme, salt, and pepper. Add the chicken broth, dried thyme, salt, and pepper to the pot. Stir to combine.
6. 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.
7. Stir in the lemon juice and parsley. Stir in the freshly squeezed lemon juice and chopped parsley.
8. Serve hot. Serve the stew hot, garnished with additional parsley if desired.