Serves 6-8


1 ½ lb. ground turkey
2 (15 oz.) cans diced or crushed organic tomatoes with liquid
1 (15 oz.) can white beans (cannellini)
1 large onion chopped
2 tbs. basil (fresh or dried)
2 tbs. chopped parsley (fresh or dried)
3 cloves garlic or 1 tsp. crushed garlic in the jar
1-2 cups organic chicken stock
1 bunch kale – leaves cut or torn into bite sized pieces
Sea Salt and Pepper to taste


Brown turkey and onions in no-stick pan or pan sprayed with olive oil spray. (You can use 1 tbs. olive oil to brown if you like). Add beans and garlic and cook a few minutes more. Add tomatoes and juice from can and cook until mixed thoroughly. Add kale a little at a time and let it cook down into the juices. Add chicken broth a small amount at a time to wilt down the kale (use 1 cups or more as needed). When it is done the sauce will be a chunky broth consistency. If you want it thicker – just cook it down until it is the desired consistency. Add basil, salt and pepper and cook for 2-3 minutes more. Serve over brown rice or pasta. This dish can be done with all beans or all turkey. You can make it with beans and then take half the mixture and add the ground turkey (for those who have both vegetarians and meat eaters in the same household!)

This can be cooked in a slow cooker (brown onions and meat first and then place remaining ingredients in slow cooker for 4-6 hours).